1 (18 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix
2 cups boiling water
1 (18 ounce) can sliced non-fat dry milk chocolate, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 package instant french vanilla pudding mix
1 pinch salt
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (7 ounce) packages custard mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, mix the cake mix with the pudding mix, cooking completely on low temperature. Stir in the boiling water and milk. Pour mixture into the prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 to 15 minutes, then remove from oven and sprinkle the yummy whipped topping over the top.
In a small bowl, mix the cream cheese and margarine. Spread whipped topping on top of fruit, stirring briefly, until the whipped topping is spread out on a large spoon.
While the fruit is warming, combine the cordial cream cheese mixture with the dry milk chocolate and salt and sugar. Spread over top of fruit. Garnish the fruit with whipped topping.
While the fruit is warming, bring a large pot of water to a boil. In a slow cooker, cook the cake, shaking until it is moistened a little. Pour the water over the fruit, cover the cooker and continue cooking for 5 to 6 hours, stirring once.
Gently remove the fruit from the refrigerator and allow to cool slightly. Trim the fruit's outer layer of fruit and cut into bite-size pieces. Trim the edges of