1 cup margarine
1 (18.75 ounce) can marshmallow creme
1 (8 ounce) package instant chocolate pudding mix
2 eggs
1 cup white sugar
3/4 cup vegetable oil
1 1/2 cups milk
2 teaspoons vanilla extract
1 (8 ounce) can cream-style corn syrup
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package cream cheese, softened
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans.
In a large bowl, cream together the margarine, marshmallow creme and pudding mix. Beat with an electric mixer until well blended. Stir in the eggs, one at a time. Beat in the sugar, oil, milk and vanilla until well blended. Mix in the flour and vanilla. Stir in the marshmallow creme mixture. Spread evenly into the prepared pan.
Bake for 45 minutes in the preheated oven. Remove from oven, but leave the pan hot. Cool completely before frosting. Using a sharp knife or glass, score the top and bottom of the cake.
To make the frosting: In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in cream cheese, whip until stiff peaks form. Spread over the cooled cake.
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