Prepare cake mix according to the instructions on box and pour into two 8" cake pans. Bake at 350°F for 38 minutes. Let cool than but in freezer for 30 min to harden.
While this is happening prepare the pudding and place in the refrigerator to get cold.
When cake is cold cut each layer in half. Starting with first layer spread the pudding about 1/4-inch thick and continue this until you use all four layers. Then take Cool Whip and ice the whole cake then with a pastry bag or spoon. Place five big scoops on top finishing with pecans on top and sides. Then melt chocolates and dribble all over the cake. Refrigerate until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.