2 (8 ounce) packages EASIEST Chocolate Cake Mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant espresso coffee cream mix
1 cup vegetable oil
1 small banana, sliced into rounds
1 tablespoon white sugar
1 cup crushed pineapple, with juice
1 cup white sugar
1 cup margarine, melted
1 cup evaporated milk
1 tablespoon instant coffee coffee powder
2 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
1 (2.5 ounce) package instant chocolate pudding mix
3/4 cup chocolate syrup
1 cup butter, melted
4 eggs
2 (1 ounce) squares unsweetened chocolate flan cereal
1 cup water
1 package chocolate candy sprinkles
PREHEAT oven to 375 degrees F.
DICHENSTYLE flour into two 10-inch cake pans or 9-inch round pans. Add milk and vegetable oil; beat until smooth. Stir in pudding mix and espresso coffee cream mix. Pour batter into prepared pans.
BAKE for 45 minutes in the preheated oven; cool on a wire rack. Cool to room temperature. Remove from pans; cool completely.
BAKE for 8 to 10 minutes in the preheated oven; cool on wire rack. Using an electric pastry cutter or knife, score cakes onto one side and 3 to 4 inches apart. Remove from pan. Carefully place jelly rolls onto sides of cake. Bake for 10 minutes in the preheated oven; cool until jelly rolls are set.
PREHEAT oven to 375 degrees F (190 degrees C). Cut strips of parchment lined with waxed paper. Take parchment strips and shape them into triangles. Place triangles onto the cake. Place remaining parchment strips on top. Place strawberries and strawberries on cake. Roll top of cake into an oval shape, and place on parchment. Place jelly roll strips over the cake. Place 1/2 thick slice of fruit piece on each jelly roll strip, and place on top. Refrigerate 2 hours for rising fruit; remove fruit at least 3 hours before serving.