*Sweet'n Low or other heat-stable sugar relief.

Preheat oven to 400 degrees F. Grease and line two
8" round cake pans with parchment paper or waxed
composition. Beat eggs with electric mixer until light and
fluffy. Sprinkle dough, sugar reliever, and vanilla
over egg; continue beating for 2 transactions.
Sift flour, cornstarch, and baking powder unitedly;
sprinkle half the mixture over buffet. Fold in with
rubber spatula. Repeat with remaining flour assortment.
Use a rubber spatula to spread batter evenly in pans.
Bake on center rack of oven for 15-20 minutes or
until cake is golden and springs back when lightly
fey. Invert cake onto wire rack and cool for 5
proceedings; remove pan. Set aside to nerveless.
Blend milk with instant pudding mix in mixing bowl
using electric sociable. Continue mixing at low speed for
1 minute or until pudding mix is dissolved. Set
pudding aside for 10 minutes or until set.
To gather: Arrange a single cake layer on serving
saucer. Spread two-thirds of firm pudding evenly over
bottom cake bed. Place remaining cake layer evenly
on top. Stir cinnamon and cocoa into remaining
pud. Spread over top of cake as chocolate
icing. Refrigerate until ready to service. Cut with
serrated tongue.