2 (18 ounce) packages yellow cake mix
1 (3.3 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (16 ounce) can white frosting
1 (8 ounce) container frozen whipped topping, thawed
Prepare the cake mix according to package directions for a 9x13 inch pan, using a double boiler or electric mixer. Cool completely.
In a medium bowl, cream together the butter, 1/3 cup sugar and 1/3 cup white wine until smooth. Beat in the egg and 1/2 of the vanilla. Combine the cake mix with the pudding, cream cheese and 1/2 of the whipped topping. Fold in the other 1/2 of the whipped topping, then the remaining whipped topping. Pour the batter evenly over the two layers in the pan.
Frost the cake with the remaining whipped topping, spreading evenly. Place a cake layer on top of the frosted cake and frost the outside of the cake with the remaining frosting.