2 (0.7 ounce) squares unsweetened chocolate
1 (3 ounce) package instant vanilla pudding mix
1 (1 ounce) square unsweetened chocolate
3 tablespoons unsweetened chocolate
1 (8 ounce) package cream cheese, softened
1 egg, beaten
1 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups water
1/2 cup margarine
1 cup evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
Prepare the chocolate mixture according to package instructions; pour over cake. Chill cake overnight.
Remove cake from refrigerator. Lift cake from plastic wrap and set aside. Cut plastic wrap from edges of cake; insert sharp knife into plastic wrap to secure icing. (Note: Store-bought chocolate icing might be a little too large for some cakes.)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 4-inch-square pans.
In a large bowl, combine chocolate cake mix, pudding mix, chocolate, cream cheese and egg. Mix together until smooth. Fold in sugar, baking soda and salt; mix thoroughly. Fold in water and margarine. Pour mixture into prepared pan, filling 1/2 inch thick.
Bake in preheated oven for 50 to 60 minutes, or until wooden toothpick inserted in center comes out clean.
Meanwhile, Filling: Filling: