Chocolate cake with pudding

I had this bag of GF chocolate cake mix from Bob's Red Mill sitting around from an old 2 Good 2 Go bag and many boxes of pudding, and I thought, what if I used pudding as frosting?

Because it's gluten free, it didn't rise much at all, much less enough to cut through horizontally. My friend said to cut it in half and stack it. I took my first piece right away — a big mistake because the pudding was still too slippery to be putting a fork through both layers. The top one was sliding all over the place, anywhere but on top of the other layer. After leaving it in the fridge for the day though, the pudding absorbed some into the cake and made a good bond. It was also more refreshing than using some kind of frosting in my opinion.

The pudding was made with buttermilk, because we had some that needed to be used immediately. It was more interesting to taste than a straightforward cow's milk pudding, being more sour and less sweet, and it went really well with the straightforwardly sweet cake. It also added a lot of moisture that the cake really desperately needed. Overall, a pleasing success.