1 (18.25 ounce) package white cake mix
1 (3 ounce) can fruit flavored Jell-O Mix
2 tablespoons milk
1/2 cup chopped pecans
1/4 cup water
1 egg
1/2 cup milk
1/2 cup dark chocolate syrup
4 tablespoons margarine
In the basket of a large spoon, stir together cake mix, white cake mix, fruit gelatin mix, milk, chopped pecans, and water.
Pour mixture over cake. Chill in refrigerator. Form mixture into 1-inch squares. Refrigerate until set. After filling has cooled, press jelly in small portions of cake.
Frost top and sides of cake. Refrigerate cake until about 1 hour. Cut slices with knife, candy iron or other pastry cutter. Leftovers can be frozen up to couple days.
Frost the top and sides of the cake with 4 tablespoons margarine. Grate chocolate icing over pie; reheat under syrup. Chill in refrigerator.