1 (18.25 ounce) package white cake mix
1/4 cup orange juice
2 cups water
1 cup red wine
1/4 cup orange juice
1 cup vegetable oil
1 1/2 cups butter, softened
1 1/2 cups packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
2 cups chopped pecans
1 (8 ounce) package cream cheese
2 tablespoons vanilla extract
1 cup evaporated milk
1 (3 ounce) package vanilla vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
1/2 cup raisins
1 teaspoon orange juice
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
In a large bowl, mix cake mix, orange juice, water, wine, orange juice, oil, butter, brown sugar, orange extract, sugar, orange extract and orange juice. Mix well and pour mixture into prepared pans.
Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool.
To make the orange filling: In a medium saucepan, heat orange juice and brown sugar until medium-low.
To make the orange filling mixture: In a medium bowl, beat cream cheese, orange extract and evaporated milk until smooth. Beat cream cheese mixture into orange filling mixture in medium bowl. Continue this process until all ingredients are used to create a filling.
To make the cream cheese frosting: Using a piping bag fitted with a 9 inch square tip, pipe 1/2 cup of cream cheese frosting onto the front of the cake. Put a layer of slightly drizzled icing on cake, and a layer of cream cheese frosting on the back.
Spread the cream cheese frosting over cake, covering completely. Frost the sides of the cake with cream cheese frosting, and top with a cream cheese frosting layer. Chill while serving.
To make the orange cream filling: In a medium saucepan, heat 1 cup orange juice and orange extract. Mix well.