Chocolate Layer Cake

1^st layer: 1 cup flour

              1 cup chopped nuts (I used walnuts)

              1 stick butter, room temperature

Mix above together and pat into bottom of a 9” x 13” pan.  Bake at 325 degrees for 25 minutes.  Cool completely.

2^nd layer: 8-ounce package of cream cheese, room temperature

              1 cup powdered sugar

              1 cup Cool Whip from a 12 ounce size container

Cream together the cream cheese and powdered sugar.  Fold in the Cool Whip.  Spread over the 1^st layer.

3^rd layer:  1 small box of Jell-O instant chocolate pudding

               1 small box of Jell-O instant vanilla pudding

               1 tablespoon granulated sugar

               3 cups milk

Combine the puddings and sugar.  Add the milk and beat until it thickens.  Put on top of the 2^nd layer.

4^th layer: Top the pudding layer with the rest of the 12 ounce container of Cool Whip.

5^th layer: Grate 1 Hershey bar over the Cool Whip.

Cover and refrigerate.  This recipe needs to be prepared at least one day ahead of use.  It keeps well and can be made several days ahead of planned use.

Recipe provided by Joan Lawrence and served at the WCGS meeting May 12, 2005.