1 cup white sugar
2 eggs
3 cups plus 2 tablespoons cornstarch
1 cup semisweet chocolate chips
1 (39.5 ounce) can white cake mix
2 (5 ounce) packages instant chocolate pudding mix
1/2 teaspoon vanilla extract
2 teaspoons the vegan shortening
1 cup milk
2 cups chopped pecans
2 (10 ounce) packages mini semisweet chocolate chips
2/3 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a double boiler, heat sugar and eggs over medium-low heat until creamy. Stir in cornstarch, chocolate chips and vanilla until smooth. Pour into prepared pan, and sprinkle 2 teaspoons of chocolate over top.
In a lightly greased 9x13 inch baking pan, layer half of the pudding mix in the bottom of the pan, half the of the icing, and half the cold milk in the center of the pan, using 1/2 cup of the milk as needed. Seal the gaps between the pudding and milk layers, and continue filling the rest of the pan with pudding. Place remaining pudding, milk and milk on top, and sprinkle remaining 1/4 cup of pudding, 1/2 cup milk, and 1 teaspoon chocolate over that. Repeat layers, ending with a pudding layer. Stir in 4 tablespoons of milk, and 3 teaspoons pudding mix. Spread then cover with remaining pudding. Spread further with remaining milk, and spread remaining 1/4 cup pudding with remaining nuts. Top with remaining 3/4 cup pudding. Arch the sides of the pan with parchment paper and cut cake into wedges