Brownie Cream Pie Cake

This fabulous dessert was adapted from Brownie Mix Bliss, a cookbook that has inspired many delicious treats. Jeff and I were going to some friends for dinner and were delegated the great task of providing dessert. This brownie cream pie has cake-like brownies (don't stop here if you are the type who only eats fudge brownies. Think of it as a brownie-like cake and you will be delighted) with a chocolate pudding filling and a dark fudge icing. Can you say chocolate attack?

Ingredients:
1 19.5 to 19.8 ounce brownie mix
3 large eggs
1/2 C vegetable oil
1 1/2 C cold milk, divided
1 3.5 ounce package instant chocolate pudding
1 tub chocolate icing

Start by preparing your pans and oven. Preheat to 350 degrees. Line two round cake pans with aluminum foil (cut to fit the bottom of the pans). Spray the foil with cooking spray.

Mix the brownie mix, eggs, oil, and 1/4 cup of milk in a medium bowl until well blended. Divide the batter evenly between the two pans. Bake for 18-21 minutes until the edges are set. Let cool completely on a cooling rack.

While the cakes/brownies are cooling, mix the remaining 1 1/4 C milk with the pudding mix. Refrigerate until ready.

When the cakes are cooled, run a knife around the edge of each pan to loosen from sides. Flip one cake out onto serving dish. Remove foil.

Retrieve pudding from the fridge and spread on top of first layer.
Carefully remove the second cake from the pan. Remove the foil and put flat side down on pudding. Ice the cake top and sides with icing. Refrigerate until served.