1. Recipe by: St. Louis Post-Dispatch 3/11/96 In a 1 1/2-quart saucepan, melt margarine over medium-low heat.

2. Add milk, cocoa powder and vanilla; stir briskly with a wire whisk until mixture comes to a boil.

3. Remove from heat; stir in powdered sugar.

4. Stir with a wire whisk for about 1 minute, until sauce is fairly smooth.

5. (You will have a few small lumps.

6. ) Set sauce aside.

7. Place cake on a cake plate that has a cover.

8. With a long, sharp, serrated knife, slice cake into 3 equal horizontal layers.

9. Gently remove top 2 layers and set aside.

10. Spread 1 2/3 containers of pudding on the bottom layer (over the section where it was cut) to form a filling.

11. Top with the second cake layer; spread on the remaining 1 1/3 containers pudding.

12. Top with remaining layer.

13. Pour chocolate sauce in a thin stream directly on top of cake.

14. Allow the sauce to run down the sides, covering the cake almost entirely.

15. (There will be quite a bit of sauce on the plate.

16. )Cover and refrigerate until ready to serve.

17. To serve: Cut into slices with a sharp, serrated knife, using a sawing motion.

18. Serve extra sauce from the plate servings.

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