1 1/2 c milk 1 3.9 oz pkg chocolate instant pudding and pie filling mix
1 18-19 oz pkg dark chocolate cake mix
3 egg yolks
2 whole eggs
1 c buttermilk
1/4 c vegetable oil
2 TBS water
powdered sugar
In small bowl, combine milk and pudding, stirring with fork until no lumps remain. Cover with plastic wrap flush against pudding; refrigerate.
In large mixing bowl, combine cake mix, egg yolks, whole eggs, buttermilk, oil, and water. Stir by hand until most of the lumps are gone. Do not use electric mixer, as this will incorporate too much air. Refrigerate batter for 1 hour.
Preheat oven to 400F. Butter and sugar 14 5 oz. ramekins. Place 2 TBS batter in prepared ramekins; bake 10-12 minutes (batter is not supposed to cook completely). Remove ramekins from oven; place 1 heaping TBS of pudding in the center of each ramekin and cover with 2 TBS batter. Bake 14-16 minutes until wooden pick inserted in top layer of cake comes out clean. Remove from oven, sprinkle with powdered sugar and let cool 7-10 minutes before serving.
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