CAKE:
    8   tbl  Butter or Margarine      ½   cup  Brown sugar
    ?   cup  White granular Sugar     2   lrg  Eggs
    22/3 cup  All-purpose flour        8   tbl  Unsweetened Cocoa
    4   tsp  Baking powder            1   tsp  Baking soda
    3   tsp  Vanilla extract
    1   cup  Milk [or use 1/2 cup milk & 1/2 cup heavy cream]

WHITE SWIRLS:
    1   cup  All-purpose flour        ¼   cup  Light cream
    3   oz   White chocolate  [purchase in any candy store]

FILLING:
    ½   cup  Chocolate chips          ¼   cup  Powdered Sugar
    1   cup  Heavy [or whipping] Cream

PUDDING:
    16  tsp  White granulated Sugar   3   tbl  Plain Cocoa
    1½  cup  Boiling water (to add a mocha taste to the cake
                 --  Substitute --
    1½  cup  Hot coffee for boiling water)

ICING:
    ¼   cup  Butter or Margarine      ½   lb   Powdered Sugar
    3 square Unsweetened Chocolate
 

Combine the butter, brown sugar, white sugar and egg.  Beat for two minutes at high speed, then add the remaining (cake) ingredients and beat for two minutes at low speed.  Spread the batter into two 2 non-stick 8-inch round cake pans.  Preheat oven to 350°.

Combine cream and flour and beat until smooth.  Melt white chocolate in microwave at high for 2 minutes.  Stir until smooth.  Add melted chocolate to flour/cream mixture.  Beat until smooth.  Refridgerate 15-20 minutes.

In -ONE- of the cake pans generously drop tablespoons of white chocolate mixture into raw batter.  Use a butter knife to swirl the white mixture into the dark cake.

In a separate bowl, combine the pudding ingredients except water and sprinkle over the surface of the batter that does  NOT  have the swirls in it.  Slowly pour the boiling water onto the surface of the cake.  To do this without disturbing the topping, hold a tablespoon an inch above the surface of the cake and pour the water onto the spoon, letting it overflow onto the surface of the cake.

Bake both pans in a preheated 350° oven for 30 minutes. When the cakes have baked, cool in pans until pans are safe to touch and then refrigerate for 1 hour.

In the meantime, prepare the filling.  Whip the cream until slightly firm.  Melt chocolate chips in the microwave on high or until smooth.  Add melted chips and sifted powdered sugar to cream.  Whip until soft peaks form.

Remove the cakes from the refrigerator and carefully remove the cake that has the swirls from the pan.  With a sharp knife, cut a moat in the cake, leaving 1 inch on the sides and 1½ inch on the bottom (or more if you please).  Fill the moat with the cream filling and and spread the rest of the cream on the flat part around the moat.  Carefully turn the cake over and place it top of the other half of the cake.

To prepare the icing, combine sugar, butter, and 2 tablespoons milk until smooth (add more milk if necessary).  Melt chocolate in microwave until smooth.  Add melted chocolate and beat until smooth.  Put icing in the microwave and heat until icing is liquid.  Dribble icing over the cake.

Refrigerate cake for  ½ hour and serve !

                                                                                                                                                       
                                                                                                                                                       SWEISMAN @ MOOSE.UVM.COM