This recipe was really good. When I put the cake in to bake I put the metal bowl and beaters in the freezer. Also! for those that had problems getting their whipping cream to whip, oil of any kind is diaster for cream, so before you put it in the freezer, add about a capful of vineger and a teaspoon of salt to the metal bowl and use a paper towel to wipe it all around the bowl, rinse it well, then put it in the freezer. The cream of tartar is a must also, great stabilizer! I had to stir a loooong time to get the powdered chocolate pudding and pie mix to mix well enough so that there wasn't any grit left. I also put the cake in the fridge after it had baked and cooled, during all those "chill for 30 minutes/chill for an hour" steps and it really helped when you went to frost it. Over all, it was a pretty easy cake to make, all the steps just make it seem difficult. Give it a try!!
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This recipe was really good. When I put the cake in to bake I put the metal bowl and beaters...