1 (18.25 ounce) package chocolate cake mix
1 (3 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4 cups chopped fresh carrots
1 cup chopped celery
2 eggs
4 cups white sugar
1 cup vegetable oil
1 1/2 cups vegetable oil
1/2 teaspoon vanilla extract
1 cup chopped walnuts
1/4 cup water
1 (4 ounce) can crushed pineapple, drained
1 quart vanilla wafer cookie crumbs
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch-square pan.
In a large bowl, stir together cake mix, pudding mix, oil, carrots, celery, eggs, sugar, vegetable oil, oil, and vanilla extract. Mix well. Divide the batter evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before using.