1 cup shortening
1 cup Angela's Chocolate Fudge Recipe
1 (8 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (15 ounce) container frozen whipped topping, thawed
1 (5 ounce) package pecan halves
Preheat oven to 350 degrees F (175 degrees C).
Beat shortening and brown sugar in large bowl until well blended. Stir in eggs, one at a time, beating well after each addition. Stir in pudding mix, stirring just until combined. Pour pudding mixture into ungreased 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 minutes.
Powdered chocolate covered nuts, if desired, can be used. Cut pecans into triangles. Place cooled shortening and chocolate mixture on top of cooled cake, pressing edges together. Let cake set 10 minutes before cutting.
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