Ultimate Cake

We made what may be the best cake I've ever eaten.  It is a homemade wonder full of pantry staples and goodness.  I highly recommend it.

Mississippi Mud Cake (Changed bit from the original Martha Stewart version)

CRUST
1 package of regular Oreo cookies - filling removed.  Process to a fine texture in a food processor.
5 T. melted butter - Mix with cookie crumbs and press into a 9" springform pan.  Try to keep the layer thin and go up the sides to within a 1/2" of the top edge.  Freeze for 10 minutes to set, then Bake 300 for 10 minutes.  If any of the crust falls, press back into place with a metal spoon.

CAKE
3/4 c. semi sweet chocolate chips
4 T. butter
Melt together in microwave about 30 seconds if the butter is room temp.  Stir until smooth.
1/4 c. hot water
pinch salt
1 T. vanilla
1 T. cocoa powder
Whisk together
Mix with chocolate/butter until smooth.
6 egg yolks - room temp
1/2 c. sugar
Beat together on med high for 5 minutes.  Mixture will be thick and airy and eggs will be lighter in color.  Add to the chocolate mixture and stir unit fully incorporated.
6 egg whites - room temp.  Beat until foamy.
1/2 c. sugar - Add gradually and beat to soft peak stage.
Fold by thirds into chocolate mixture.  Fully incorporate so no egg white streaks remain.  Bake 350 for ~ 40 minutes.  Cake will rise and have a crackly top.  It will jiggle, but be set when done.  Let cool to room temp, then refrigerate for 2 hours. 

PUDDING
3/4 c. sugar
1/2 c. cocoa powder
1/2 c. corn startch
dash salt
Whisk together in saucepan.
2 1/2 c. whole or 2% milk - Add gradually and whisk out all lumps.  Cook on med high until mixture thickens and is smooth.  Remove from heat.
3 T. butter
2 t. vanilla
1/3 c. semi sweet chocolate chips
Add to pudding and whisk until smooth.  Transfer to a bowl and cover with plastic wrap directly on surface to prevent a skin from forming.  Let cool to room temp, then refrigerate until cold.  Spoon and smooth over cake layer when both are cold.  There may be too pudding much depending on how high your crust is.  The cake should fall and leave a crater to be filled with the pudding.  You can spoon it clear to the top of the crust/crater and it will keep it's shape.

CREAM
1 c. cream
1 T. sugar
Beat to stiff peaks.  Spoon over pudding and serve or refrigerate.  You may make more if you like a thicker layer of cream.