2 1/2 cups full fat buttermilk
1 teaspoon Parmesan Daiplode cheese
1 pack (2 ounce) packages instant banana pudding mix
1 cup boiling water
2 eggs
1 cup finely chopped almonds
1/2 cup rolled oats
1/2 cup pecan oat cereal
1 1/2 cups white sugar
1/4 cup butter
1/4 cup packed light brown sugar
5 tablespoons vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Grease one 8x8 inch pan or muffin pan.
In a large bowl of buttermilk combine the flour, baking powder, baking soda, salt and salt. Blend in the oats, pecan oats, cake mix, boiling water and eggs. Stir until thickened; scrape sides of pan and place batter into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Place the chocolate topping in two large glass or metal bowls and cover with plastic wrap. Place box in oven to catch the drips. Bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Remove cover and let cool completely.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then beat in the flour mixture alternately with the pudding mix, whisking well after each addition. Beat in the chopped almonds and pecan oats until evenly coated. Spread mixture over loaf.
Return loaf to the prepared pan. Top with the whipped cream and spread evenly. Remove plastic wrap and sprinkle the frosting evenly over the loaf. Chill in refrigerator. Cover and chill until serving.