<http://schema.org/recipeInstructions>
" Coarsely chop chocolate; place in medium bowl. In 1-quart saucepan over  medium-low heat, heat heavy or whipping cream just to boiling. Pour cream over  chocolate in bowl; let stand 1 minute; gently stir until chocolate melts. Set chocolate  mixture aside to cool at room temperature, stirring occasionally, until it is of  frosting consistency, about 2 hours. Meanwhile, preheat oven to 350 degrees F. Grease and flour 13&amp;quot; by 9&amp;quot; metal baking  pan. Prepare cake mix as label directs. Spoon batter into baking pan, spreading  evenly. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out  clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; cool cake  completely on wire rack. With serrated knife, cut cooled cake horizontally in half, then cut each half  crosswise in half to make 4 rectangles. Prepare pudding and pie filling as label directs but use only 1 3/4 cups milk. Place 1 cake layer on cake plate; spread with half of pudding. Top with second  layer; spread with remaining pudding. Place third layer on top. Cut remaining cake layer into 1/2-inch cubes; set aside. 8. Spoon 3/4 cup frosting into decorating bag with medium star tube; set aside. Frost  top and sides of cake with remaining frosting. Quickly, pile cake cubes on frosting  on top of cake. Then pipe frosting in decorating bag around bottom of cake to make  a pretty border. 9. Cover and refrigerate cake until ready to serve. Sprinkle top of cake with  confectioners&amp;#039; sugar to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5484/chocablock-cake-2749/?src=shelter_footer>