New Orleans Doberge Cake

An easy version of the famous Gambino Bakery's delight!

1 (18.25 ounce) box yellow cake mix
2 small boxes instant chocolate pudding
Chocolate frosting

Prepare cake batter according to package directions. Grease and flour 6 (8-inch) round cake pans. Divide batter and spread evenly in each pan. Layers may be baked 2 or 3 at a time, then repeated. Bake at 350 degrees F about 12 to 15 minutes. Small layers need less baking time, so don't let them overbake. Cool baked layers. Prepare pudding according to package directions. Spread each layer with pudding as the cake is stacked. Frost sides and top of cake. Refrigerate 1 hour or so for easier slicing.

NOTE: For a tasty variation, substitute lemon or vanilla pudding for the chocolate and ice with a lemon icing. Garnish top of cake with a lemon twist and mint sprigs.