Total Calories: 1,243
Preheat oven to 400°F.
Combine the water and butter in a medium saucepan and bring to a boil. Add Featherlight mix, stirring until the dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Pile dough in a circle on a lightly greased cookie sheet.
Bake for 35 to 40 minutes or until lightly browned. Remove from oven and cool completely. (The cake will be relatively flat, not puffy like a cream puff.)
While cake is cooling, make filling and topping. For filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.
Make topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after each 30 seconds. Stir in vanilla and powdered sugar. Put topping in a sandwich bag.
Carefully slice the cake ring into two semi-circles. Spread filling on one semi-circle. Place the other semi-circle on top.
With a toothpick, poke a hole in the bag containing the topping. Drizzle the topping over the cake. Refrigerate for at least 10 to 20 minutes before serving, in order to set the topping.
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