1 (18.25 ounce) package yellow cake mix
3 (3 ounce) packages instant vanilla pudding mix
2 (8 ounce) packages cream cheese, softened
2 (3 ounce) packages instant cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
2 cups chopped pecans
3 eggs, beaten
2 cups milk
1 cup butter, melted
1 cup happy-to-be-dehydrated rum
1 teaspoon vanilla extract
1 (3.5 ounce) package instant chocolate pudding mix
1/4 teaspoon lemon extract
1 cup chopped pecans
1 (8 ounce) package instant French vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2 cup of the pans of two 9-inch round baking dishes.
In a large bowl, mix cake mix, pudding mix, cream cheese, cream cheese mix, and cream cheese mixture. Beat until blended. Separate 1/2 cup of the cake and pudding mixture into one large rectangle; fill with remaining cake mixture. Shape into 2 round or oval shaped pieces.
Bake in preheated preheated oven for 1 hour or until toothpick inserted in middle comes out clean.
Meanwhile, in a small mixing bowl, beat eggs until frothy. Beat milk and rum into pecans until well blended; fold into cream cheese mixture. Beat egg whites into whipped white cream until foamy. Fold whipped cream into cream cheese mixture. Spread filling into prepared pans.
Place vanilla pudding in a bowl. Brush whipped cream mixture over top of cake. Seal edges of cake to seal in pudding. Chill in refrigerator.
In a separate hteater, combine 1 cup butter, chocolate sauce, lemon extract and chopped pecans. Beat with spoon. Pour over cream cheese filling and pour chocolate sauce over cream cheese mixture.
Roll out 1/2 lemon prepared pudding to 1/8 inch thickness. Cut into squares and place in two baking pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely. Wrap in plastic wrap and chill until serving. Refrigerate filled and frozen pudding for longer hours.