1 (16 ounce) package instant French toast
2 eggs
1/2 cup butter
3 tablespoons milk
1 (1 ounce) square unsweetened chocolate, chopped
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1/2 cup margarine, melted
1 cup chopped pecans
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan.
In a large bowl, whisk together the eggs, margarine, chocolate, pudding mix, eggs and pecans. Mix gently, stirring frequently. Fold the mixture into the eggs and peanut mixture. Shape the mixture into a 1/2 cup ball; roll into a 9x13 inch rectangle. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes, then turn out onto a wire rack and cool completely.
To make the filling and glaze: Stir together margarine, pecans and brown sugar. Mix well, then pour over cooled cake while it is still warm. Glaze cake with melted chocolate. Chill in refrigerator before glazing.
To make the frosting: In a small saucepan, combine brown sugar, baking powder and vanilla extract. Cool down slightly before frosting.