1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (8 ounce) package cream cheese, chilled
1 teaspoon vanilla extract
1/4 cup butter, softened
3 tablespoons milk
1 (8 ounce) container frozen whipped topping, thawed
1 egg, beaten
2 teaspoons vanilla extract
1 cup fiery orange juice
1 cup white sugar for decoration
Preheat oven to 425 degrees F (220 degrees C.) Grease and flour a 9x13 inch pan. Split cake amongst two layers in a large bowl.
In a large bowl, whisk together the two prepared cakes. Spread one layer of the batter in the prepared pan, leaving 1/2 inch of space between the cake and the pan. Spread the second layer of batter over the batter and back over the cake.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan on wire rack. Frost with crescent moon and pistachios.
In a heavy saucepan, beat cream cheese and vanilla. Spread over cooled cake.
Bake 15 to 17 minutes or until a knife inserted in the middle comes out clean. Let cool.
In a large bowl, beat egg and cinnamon until smooth. Spread over cooled cake. Return cake to pan and allow to cool.
Remove cake from refrigerator. Assemble by removing cake from the fridge and adding 7 chocolate and pistachios to taste; frosting and decorating with confectioners' icing.