Um...yeah...do I have your attention now :P

What you need is a Bundt Cake pan, 30 minutes to prep and 40 minutes to bake!

* optional tweaks

For the cake:

2 cups root beer (one can- do NOT use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter (one stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar (I went with 1 cup- more than enough, trust me :P)
1/2 cup dark brown sugar
2 cups all purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
capful of vanilla*
2 eggs

For the inside: 1 box Jello © vanilla pudding* (Yeah I went there :P)

For the Glaze / Frosting:

2 ounces dark chocolate, melted and cooled slightly
1/2 cup (1 stick again) unsalted butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups powdered sugar (went with 1 1/2...yeah, dont need to spaz from more sugar thank you :P)

To make:

1.) Preheat oven to 325 degrees F (if you are using a dark, nonstick bundt pan, heat the oven to 300 degrees instead) and generously spray the inside with cooking spray (I used Baker's Joy with flour- its a godsend); set aside.

2.) In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool. THIS IS AN IMPORTANT STEP FOLKS- DONT SKIP IT AS I DID...youll see why!

3.) In a medium bowl, whisk the flour, baking soda and salt together.

4.) In a small separate bowl, whisk the eggs until beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the the flour mixture into the cocoa mixture. The batter will be slightly lumpy but thats ok. Do not overbeat it, as it could cause the cake to be tough.

NOW...HERE is where I say- DONT SKIP the step of letting the wet mix fully cool...because when I threw it in, kinda hot, into the flour XD (the eggs were already stirred in)...WHERE, OF COURSE, it made lots of little flour lumps as I stirred, thus having those baked into the cake *groan*

Stirred it as best as I could of course, but by then, too late....sheesh!

ANYWAYS...moving on... >_<

Pour the batter into the prepared pan and bake for 35 to 40 minutes.

In the meantime- with the Jello pudding mix- just make it according to the box instructions and let chill in the fridge for 5 minutes.

Then once its completely cooled...pop it out of the Bundt and let it rest on the rack for a good 5 minutes...where you can make the sauce!

Just put all of the ingredients in the food processor (I actually used my small saucepan and combined the ingredients using low heat, then let it get good and thick from the powdered sugar) and if not- use a stand mixer and mix on medium low until combined :3

THEN...VERRRRRY CAREFULLY.... Slice the cake in half...(its not as easy as it looks folks) AND scoop out the insides- but dont throw that cake part out, just put it in with the pudding!...stuff the insides with the cake/pudding mix,
then, cover it with the top of the cake (get two plates- itll help)

THEN cover it with the sauce, let cool in the fridge, and serve :3

Burp :P