1 cup instant chocolate pudding mix
1 cup white sugar
1 cup milk
1 egg
1 teaspoon vanilla extract
1 (18.25 ounce) package non-instant chocolate cake mix
1 (13 ounce) can sweetened condensed milk
1 cup chopped pecans
1/4 cup chocolate chips
1 (16 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
1 cup frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium-sized muffin tin.
In a medium bowl, stir together instant pudding and white sugar, slowly stir in milk, egg and vanilla. Return pudding mixture to the pan, and stir in the thawed frozen cereal. Pour into prepared tin.
Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Meanwhile, mix together the instant pudding, condensed milk, pecans and chips. Remove from oven and sprinkle topping over baked muffin for cake.