2 (4 serving size) chocolate instant pudding mix
2 (12 oz.) Cool Whip
1 chocolate Duncan Hines cake mix
1 c. pecans, chopped

Make pudding according to directions on box. Refrigerate until done. Bake cake according to directions on box and cool completely. Cut cake in half. In a large glass serving bowl (a large salad bowl) crumbled one half of the chocolate cake in bottom. Place one half of the pudding mixture on top cake. Place one half of the Cool Whip on top of pudding and one half of the pecans on top of Cool Whip. Repeat layers, cake, pudding, Cool Whip and ending with nuts on top. Refrigerate until ready to serve. To serve: Use large serving spoon and scoop out to get all layers.