I wanted to avoid Maida and use ingredients that would be healthy - hence I flipped the Maida with Singhada atta (water chestnuts flour)

This recipe came from my good friend Chef Glenn Walden and it goes great with the Best Chocolate Buttercream.Also great as a cupcakes.

I often bake cakes for groups which require a large baking pan that would allow for a minimum of 24 servings.I found that iChef makes a Handi-foil 15x10 bake pan with lid (you can find it on line) that works perfectly. Although it is disposable I have used a pan at least 4 times without damage, just be careful when you are cutting a cake into serving pieces. I especially like that the bottom and sides are smooth to that it can be used it for cakes. The high lid is also convenient for frosting the cake and travelling to and from a venue if needed.The title of this recipe comes from its layers; chocolate cake, chocolate pudding, and chocolate pudding-flavored Cool Whip. I did a test cake and found that the pudding and whipping cream mixtures, while tasty, didn’t hold their shape very well. That is the reason I added the gelatin to both the pudding and pudding/Cool Whip mixtures. It was very easy to cut and serve the cake. And the pieces of cake looked nice as well!

Nice, moist crumbly cake with a crunchy top.

#kiddstiffin#jhatpat#leftoverkamakeoverPost 7Many times biscuit crumbs and not in use so we use to make cake