Start out by making the box of Jello instant vanilla pudding according to the box's instructions and place it in the fridge.

Preheat the oven to 225° F

Combine the eggs, sugar, and softened butter in a bowl and beat with a mixer until creamy.

After that gradually and slowly add the flour with a spoon to avoid any clumps.

Mix everything together to a smooth and thick dough.

Grease the springform bottoms with butter and then spread a thin layer of batter onto the form or forms if you are using multiples to speed up the baking process. You can use a large knife or spreading spatula for that.

Bake the layers for about 8-10 minutes which depends on how thin you were able to make them. Keep an eye out to ensure they are golden brown.

Stack the layers by alternating pudding and jelly until you have no dough left

Finally, add the chocolate glaze to the cake and let it sit in the fridge. It actually tastes the best when resting for about 12 hours so the dough layers can soak up the jelly and pudding.

Melt chocolate and butter in a heat-resistant glass bowl or metal bowl which is set over a saucepan of simmering water while stirring until smooth. Remove from heat, and stir in milk. Spread evenly over the layered cake. If it appears to be too thick, then I get rid of any extra chocolate.