1 (18.25 ounce) package carrot cake mix
1/2 cup butter flavored shortening
4 eggs
1/2 cup vegetable oil
1 pint lukewarm water
1 cup beef broth
2 (1 ounce) packages instant vanilla pudding mix
2 cups milk chocolate syrup
1 (8 ounce) package vanilla flavored Jell-O mix
Prepare cake according to package instructions. Generously spray a 3 1/2 quart freezer dish with vegetable spray.
Generously grease and flour a large 12 inch spiral pan or greased chocolate cake pan. Spread carrot cake mixture in the bottom of the greased pan. Cream together butter and shortening in large bowl; beat egg mixture into bottom of greased pan. Set aside.
In a large bowl, beat cream cheese and gelatin together; stir into cream cheese mixture. Sprinkle pudding mix over carrot cake mixture in pan. Brush jell-o over surface of cake.
Bake in preheated oven for 45 minutes (the longer it takes to bake the crazier it gets!). Remove from oven and brush remaining juice on top of apple and carrot cake. Cook for an additional 45 minutes. Place plastic wrap around bottom of pan, keep warm.
After the cake has finished baking, cool it on racks in pan. Using a toothpick, poke through pitted layers of cake to gingerly uncover the filling.
When the liquid is clear, pour pudding over carrot cake. Place the gelatin mixture over top of cake. Cook 45 minutes in the oven, stirring constantly, until thickened. Remove from oven and let cool completely. Chill in refrigerator for 1 hour. Move to a ring mold, and refrigerate until set. Remove toothpick from sides of mold. Refrigerate remaining juice until serving.