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In large bowl, combine the first four ingredients. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes. Cool on a wire rack. In a large saucepan, combine the dry pudding mix, gelatin and milk; cook according to package directions for pudding. Cool. Cut cake into three 10x5-in. rectangles. Place one on a serving platter. Spread with half of the pudding mixture; repeat layers. Top with third layer. In a large bowl, beat cream cheese and butter until fluffy. Beat in the sugar and cocoa and vanilla until smooth. Frost top and sides of cake. Refrigerate until serving.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons