3 (3 ounce) packages cream cheese
2 cups light cream
2 eggs
1 (3 ounce) package instant vanilla pudding mix
1 1/2 teaspoons cornstarch
1 (8 ounce) container sour cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (4 ounce) can evaporated milk
1 cup chopped pecans
1 1/2 cups chocolate-coated chocolate pieces
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) square pan pans.
In a large bowl, cream together the cream cheese, light cream, eggs and pudding mix. Stir in the cornstarch. Mix in the sour cream.
Pour batter into prepared pan pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For the frosting: In a small bowl, combine the confectioners' sugar and pecans. Beat until smooth and spread evenly on top and sides of cake.
To make the frosting: In a medium bowl, beat 2 slices of vanilla into sour cream until smooth. Scrape bowl, and beat in the evaporated milk and 1/4 cup pecans. Mix in confectioners' sugar, chocolate pieces, and pecans. Frost top and sides of cake.
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