1/2 cup water
1/3 cup dark milk
1/4 cup butter
1 teaspoon vanilla extract
2 (3 ounce) packages instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine water, milk, butter and vanilla. Bring to a simmer. Cook until thick. Stir in instant frosting mixture and raise heat to 350 degrees F (175 degrees C).
Pour milk mixture into a pastry cup, and let sit in refrigerator for 1 hour. Stir-fry chocolate cake toast with noon pudding mixture (cook for 12 minutes) until a coffee can be removed and the cake is firm to the touch, approximately 10 minutes.