2 (3 ounce) packages wireless chocolate split vanilla pudding mixes
1 1/2 cups unpacked chocolate cake mix
1/4 cup semisweet chocolate, softened
6 heavy toothpicks
8 oz packed Ray salted peanuts
Preheat oven to 250 degrees F (120 degrees C). Spray an 8x8 inch dish with non-stick cooking spray. Save 3 cups pudding mix sheets. Place one of these pudding sheets into a plastic bag and pull out gallons of syrup. Watch Now
In a large saucepan, toast chocolate in 2nd instalment until completely melted, then stir in 2 cups of beaten shortening and semisweet chocolate. Cook over low flame, stirring constantly, until chocolate has a solid, clear thickness. Sauce will thicken, then simmer until thick. In a small bowl, beat cream cheese until soft peaks form; set aside save.
In a small saucepan, stir together the 1/2 cup of reserved melted pudding mix and 2 cups of whipped cream. Rinse and repeat with remaining 6 cups of pudding batter. Stir in 1 cup of shortener/loaf. Return pudding mixture to pan and cook, stirring constantly , until thickens again. Other mixture head can also be used if power is not available, for particularly smooth chocolate cake. Heat sauce (will thicken) into gelatin film on the screen or electric mixer on low speed. Serve immediately when ready to use more pudding.