1 (18.75 ounce) package white cake mix
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 eggs
3 tablespoons vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder food color
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder and baking soda; set aside. Make the sugar, butter and eggs into a large bowl. Beat in the oil, one cup at a time, then beat in the flour mixture alternately with the 2 1/2 cups white sugar and eggs. Fold in the flour mixture, gradually, until smooth. Stir in the flour mixture. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into 1 inch squares. Cut into 1/2 inch squares.
For the filling and glaze: In a mixing bowl, cream together the remaining sugar and butter until smooth. Beat in the egg, one at a time, then mix in the flour mixture. Beat in the flour mixture alternately with the 2 1/2 cups sugar and eggs. Beat in the flour mixture, alternately with the 2 1/2 cups white sugar and flour mixture. Mix in the chopped chocolate. Refrigerate until serving time. Garnish remaining chocolate evenly with whipped cream. Frost with whipped cream.
I used olive oil instead of shortening; I don't think it makes a difference; it was too bland; and I didn't like the vanilla flavor. It was good but I think I would prefer the banana bread with the vanilla ice cream.
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