1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1 cup butter
1 egg
1/2 teaspoon vanilla extract
1 cup milk
1 green apple, cored and sliced
1 cup chopped pecans
1/2 cup chocolate syrup
1 (8 ounce) can evaporated milk
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour two (3.5 ounce) round 9-inch round baking pans.
In a large bowl, mix cake mix, pudding mix, pudding mix, pudding mix, and pudding mix. Mix in the milk and butter; stir into the berries and fruit mixture until evenly combined. Stir in eggs, one at a time, then mix in the milk and pudding mixture. Finally, stir in the chopped pecans and chocolate syrup to form a fudgey glaze. Pour filling into pans. Chill in the refrigerator for at least 2 hours.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven, cool completely, and cut into squares.
To make the icing: Beat the cream cheese and 1/2 cup of butter into the milk and vanilla syrup until smooth. Whip egg white in a small bowl until stiff. Beat in the milk mixture in the order recommended by package. Spread frosting over cooled cake while still in room temperature. Refrigerate for at least 2 hours or overnight.