2 (3 ounce) packages instant vanilla pudding mix
1 cup boiling water
2 cups milk
1 teaspoon vanilla extract
1 (3 ounce) package instant chocolate pudding mix
1 (12 ounce) package instant chocolate syrup
2 eggs
12 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons margarine, melted
1/2 cup chopped pecans
1/2 cup chocolate syrup
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
1 cup butter
1 (15 ounce) can cherry pie filling
1 (17.5 ounce) can sliced pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round baking pans.
In a large bowl, mix water, milk, vanilla, pudding mix and instant pudding. Stir in pudding mixture and vanilla extract.
Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes completely before removing from pans. Cool completely on a wire rack.
To make the frosting: In a large bowl, beat cream cheese until fluffy. Stir in butter or margarine and mix with the melted pecans. Beat in chocolate syrup and vanilla extract until smooth. Stir in whipped cream and chocolate mixture. Spread frosting over cake while still warm.
To make the glaze: In a small bowl, beat chocolate sugar with melted pecans until smooth. Spread glaze over cake while still warm.
Great icing/curdant combo! I made this cake for a church function and got rave reviews. Used semi-sweet chocolate chips and whole-wheat flour (gave it a try Aunt Ruth's unique). I also substituted blueberries for the cherries. Oh, and I put in a buttermilk first to get it to where I could scoop it easily. It turned out wonderfully.
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