1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup white sugar
3 1/2 cups milk
2 eggs
2 tablespoons vanilla extract
2 cups lukewarm milk
1 (5 ounce) package yellow cake mix
1 cup butter, lightly margarine or margarine
2 (8 ounce) packages instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese and sugar until smooth. Beat in the milk and eggs. Mix in the vanilla. Fold in the cake mix. Spread mixture into the bottom of an ungreased 9 inch graham cracker crust.
Arrange cake on a large serving plate. Fill the top with whipped topping. Place 1 cup filling into the chocolate cake, and spread the rest of the filling over the top of the cake.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before frosting.
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