1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant chocolate pudding mix
3 eggs
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup vegetable oil
1 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1 cup water
2 tablespoons water
1 (2.5 ounce) package instant chocolate pudding mix
1 (1 ounce) package instant chocolate cream
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
1/2 teaspoon peppermint extract
1 cup chopped walnuts
1/8 cup vegetable oil
1 teaspoon milk
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Combine cake mix, pudding mix, eggs, cream cheese, sugar, vanilla extract and milk in large bowl. Beat at medium speed of mixer, scraping bowl frequently, until just blended. Stir in water and water; beat at high speed for 3 minutes, or until blended. Pour batter into prepared pans.
Bake in preheated oven for 60 to 70 minutes, or until center is almost completely set and top is sticky. Cool completely. Cool completely before removing from pans. Cool completely. Fill and frost with chocolate cream. Freeze until serving time. Serve warm.