Beat eggs with milk with wire whisk in large saucepan. Add sugar and tapioca; mix well. Let stand 5 minutes. Add chocolate. Cook on medium heat until mixture comes to full boil (a boil that doesn't stop bubbling when stirred) and chocolate is completely melted, stirring constantly. Remove from heat. Stir in vanilla. Cool. (Pudding thickens as it cools.)
Spread jam evenly onto half of the cake slices. Top each with second cake slice to make sandwich; cut into 1/2-inch cubes.
Layer half each of the cake cubes, pudding and whipped topping in 4-quart serving bowl. Repeat layers. Refrigerate until ready to serve. Store leftover dessert in refrigerator.
Enjoy a serving of this rich and indulgent dessert on occasion.
Garnish with strawberry slices and additional strawberry jam.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 15 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.