1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup cocoa
1 teaspoon vanilla extract
1 medium cream cheese
1 (1 ounce) package instant vanilla pudding mix
4 cups all-purpose flour
1/2 cup butter, chilled
2 eggs
1 cup milk
1 cup chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
Sift together the flour, sugar, butter, egg, milk, pecans, and flour. Place mixture in the prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
While the cake is cooling, prepare the pudding according to package directions. Make sure and check to make sure pudding is complete before serving.
In a large bowl, beat cream cheese until creamy. Beat in pudding mix, powdered sugar, vanilla, baking powder, and salt. Pour mixture into cooled cake, and spread evenly. Store it in refrigerator.
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