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WHIPPED CREAM CHOCOLATE
ICING
2 1/2 cups whipping
cream
1 3-ounce package instant chocolate pudding
1/2 cup
confectioner's sugar
Whip the cream with the instant chocolate pudding
and confectioner's sugar until thick and creamy.
Use one half in cake
layers and remaining to ice top and sides.
Use a hot knife to get the icing
smooth.
To decorate the cake, melt 6 ounces chocolate and transfer to a
small paper or plastic bag fitted with a tiny opening. Decorate the cake.
**For an 8 inch cake use 1/2 of the recipe.
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