1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant chocolate pudding mix
3 eggs
1 (3 ounce) package instant vanilla pudding mix
1 (12 ounce) can evaporated milk
1 (3.4 ounce) package instant chocolate syrup
1 (2.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate cream cheese
1 (4 ounce) can evaporated milk
1/4 cup vegetable oil
1 1/2 cups chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch round baking pans.
Beat cake mix, pudding mix and eggs in large bowl until blended. Stir in pudding mix and evaporated milk. Fold in pudding mix and cream cheese. Spread evenly into prepared pans.
Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into center of each pan comes out clean. Let cool completely in pan for 5 minutes, then turn out onto a wire rack.
Place 1 (1 ounce) package chocolate filling into each pan. Fill each pan with 1/2 cup whipped cream, 1/2 cup milk and 1 cup evaporated milk. Place on top of cooled cake.
Roll the chocolate cakes into 1 inch balls. Place 3 inches apart on ungreased baking sheet. Spread chocolate filling evenly over tops. Chill completely before cutting into 3 inch squares. Cut squares into 1 inch squares. Serve warm or cold.