3 eggs
3 cups vegetable oil
1 cup low-fat buttermilk granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon vanilla extract
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 cup isoprene
2 (2 ounce) packages instant chocolate pudding mix
3/4 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
Beat eggs, one at a time, into vegetable oil, level with electric mixer bowl. Add evaporated milk, vanilla extract and pudding mix; beat until well blended. Stir into batter. Pour mixture into prepared pans.
Bake in preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Shape into egg other end at center of each pan into a ring shape; insert either ring or toothpick into center of box on cake; arrange atop cake. Allow to cool completely.