1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant Pudding Mix
3 eggs
3/4 c. oil
1 1/2 c. milk

Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at 350°F or until cake tests clean. Cool and frost.

FILLING AND FROSTING:

1 1/2 sticks butter
1 (8 oz.) + 1 (3 oz.) cream cheese
1 (1 lb.) box powdered sugar
2 tsp. vanilla
2 c. pecans (chopped and toasted)
1-2 sq. (1 oz. each) chocolate, melted

Beat butter and cream cheese until smooth. Beat in powdered sugar and vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add toasted pecans. Spread between layers and on top. To remaining 1/3, add melted chocolate. Spread on outside of cake.