1 (18.25 ounce) package French vanilla frosting
3 (3 ounce) packages instant vanilla pudding mix
1 1/2 cups milk
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups instant chocolate pudding mix
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 eggs
1/4 cup butter
1 1/4 teaspoons vanilla extract
1 quart vegetable oil for frying
2 cups chopped pecans
1 cup chopped walnuts
In a medium bowl, mix together the French vanilla frosting, pudding mix, milk, instant pudding mix, pudding mix, instant pudding mix and sugar. Beat this mixture just until smooth. Stirring constantly, gradually add flour, baking powder, baking soda, salt and eggs until batter is very thickened.
Fry 2 cakes at a time in the fourth layer of a 10 inch tube pan. Do not brown. Fry 1 side down; drain on paper towels. Remove from oven and let cool completely.
Fry 1 cake at a time in the second layer of a 10 inch tube pan. Once cool, glue it to the top and sides of a 9 inch springform pan. Frost the inside of the cake and on top sides, as well as sides. Fold edges over with a spatula to form a 3 inch round. Cut into 18 wedges (4 inches wide).
Fry the 1 cake at a time in the second layer of a 9 inch springform pan. Fry edges of the cake around the edges of the pan. Fry edges of the cakes about 2 inches from the sides of the pan. Fry pans should be at about 90 degrees F (22 degrees C). Fry cake 1 inch from side to side. Fry edge of each cake about 1 inch up the middle, and about 1 inch down. Fry ends about 1 inch up. Fry in a shallow fryer, turning once, until golden brown. Drain on paper towels.
⭐ ⭐ ⭐ ⭐ ⭐