1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
2 1/2 cups vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup milk
1 cup butter, softened
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups white sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup vegetable oil
2 cups caster sugar
4 tablespoons butter
1 cup lemon juice
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1/4 cup margarine, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix together cake mix, pudding mix, pudding mix, oil, eggs, vanilla extract and flour. Mix in milk. Stir in sugar and margarine. Mix in cake mix. Fold in cake mix mixture, mix in flour mixture, and spread 1/2 cup batter into cake pans.
Bake in the preheated oven for 35 minutes. Cool completely. Spread cream cheese mixture over the frosted cake layers. Let cool completely. Cut into squares or rectangles.
To make the frosting: In a small bowl, mix cream cheese, sugar, margarine, lemon juice and pecans. Make the frosting by blending cream cheese mixture and butter until smooth and creamy. Spread over cake layers.
To make the frosting: In a medium mixing bowl, mix cream cheese mixture and butter. Mix in lemon juice and peach pecans. Patcream frosting over cake layers.