1 chocolate cake mix
1 (16 oz.) can Hershey syrup
2 pkgs. instant chocolate pudding
2 pkgs. med. Cool Whip
6 bananas
1 c. chopped pecans

Bake cake according to package instructions in 9 x 13 inch pan. Cool. Cube cake and put half in bottom of 9 x 13 inch glass pan. Pour 1/2 syrup over cake. Mash bananas and spread half over cake. Make pudding according to package directions and pour half over cake. Add one package Cool Whip to cake. Sprinkle half nuts over cake. Repeat above directions for second layer. Chill and keep left over cake in refrigerator.