1. Make Mocha Angle Cake, cool. Crumble cake into serving dishes or 9x13 cake pan
2. For the Coffee Pudding:
Whisk together the 1½c. sugar and 4½T. cornstarch in a saucepan. Whisk in the ¾c. coffee, 2c. milk, and 1c. heavy cream. Cook and stir until the mixture thickens. Remove the saucepan from the and stir in the 3T. butter and 1½t. vanilla. Spoon over the cake crumbs.
3. For the Hot Fudge:
Whisk together the 1c. sugar, 3T. cornstarch, and 5T. cocoa powder in a saucepan. Stir in the 1c. milk.
Cook and stir until the mixture thickens. Remove the saucepan from the heat and stir in the 4T. butter and 1t. vanilla. Drizzle this over the coffee pudding. Cool completely.
4. Top with Chocolate frosting from Mocha Angle Recipe.
5. Refrigerate. Freezes well.