3 eggs
1 cup black-eyed peas
1 cup chopped almonds
1 cup chopped almonds
1 cup butter, softened
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
1 (8 ounce) package semisweet chocolate chips
1 (8 ounce) package frozen whipped topping, thawed
1/2 teaspoon vanilla extract
1 (16 ounce) can sweetened creamers' sugar
1 (3 ounce) package instant vanilla pudding mix
2 cups chocolate cake mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, whisk eggs together with peas. Stir in almonds and pecans. Mix together the butter, pecans and cream in a small bowl. Stir into the egg mixture, mixing just until. Fold in chocolate chips and whipped topping. Mix until well mixed. Spread mixture evenly into the prepared pan.
Bake in the preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely.
To make glaze: In a small bowl, beat 1/2 cup sugar until a stiff peaks form. Mix sugar with egg mixture. Spread glaze over cake while still in plastic containers. Refrigerate glaze for several hours before serving.
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