Chocolate Cream Dessert
a la Savana

3/4 c butter
1 package chocolate cake
1 egg, slightly beaten
1 8 oz package cream cheese
1 c powdered sugar
4 c cool whip, divided
3 c cold milk
2 small packages instant chocolate pudding

Heat oven to 350. In bowl, cut butter in to cake mix until crumbly. Add egg and mix well. Press into greased 9x13 pan. Bake for 15-18 minutes. Let cool completely.
In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup Cool Whip. Spread over cake crust and refrigerate.
In bowl, whisk milk and pudding mix for 2 minutes, let stand until slightly thick. Spread over cream cheese layer. Top with remaining cool whip. Refrigerate 2 hours before cutting.

Chef's Note: This looks great in a glass pan where you can see the layers. I like to clean up the sides of the pan after each layer so it looks nice.