1 (18.25 ounce) package Killer Whip Cake Mix
1 (2 ounce) package instant nonfat dry milk powder
1 (8 ounce) can condensed cream of chocolate
2 cups boiling water
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs, beaten
1 (4 ounce) can sliced marshmallows
3 tablespoons milk
1/4 cup chopped walnuts
1 cup chopped dates
1 (3 ounce) package instant chocolate pudding mix
3/4 cup bittersweet chocolate syrup
1 cup vegetable oil
1 (24 ounce) can pumpkin seeds
1 (3 ounce) can light corn syrup
1 (7 ounce) package instant coconut cream pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large saucepan, mix Killer Whip, dry milk powder, cream of chocolate, water and instant pudding; heat over medium heat until medium or low. Stir continuously. This will keep the batter from sticking together.
In a large bowl, mix pumpkin, marshmallows, marshmallows, marshmallows, marshmallows, marshmallows, marshmallows, marshmallows and marshmallows. Beat together chocolate syrup, oil and cream of chocolate; stir into pumpkin mixture. Fold in marshmallows and dates. Spread evenly into prepared pan.
Bake for 50 to 60 minutes in the preheated oven, basting with the reserved whipped cream and topping with candied pears.
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