This cake recipe has been used in my family since I was little. It is a family favorite and really only made for holidays. I still have never eaten it, but I hear I would love it. It has a lot of dairy in it though and I couldn’t eat one more thing on Christmas Day. Recipe Below!
1. 1 1/4 cups of flour, mix well with 1 1/4 sticks of softened margarine and 1 cup of chopped pecans. Press into 13×9 pan. Use plastic bag over one hand and keep pressing (it really does cover the bottom). Bake at 350 degrees for 20 minutes.
2. Cream 1 cup of powdered sugar with one 8 ounce package of cream cheese and 10 ounce of cool whip. Spread on cooled cookie crust base.
3. Mix 3 packages of instant chocolate pudding (the 4 1/4 ounce size) with 4 1/2 cups of milk. Beat for 2 minutes then spread over cream base.
4. Top with 8 ounce cool whip and sprinkle 1/4 cup chopped pecans and 1/4 cup chopped chocolate chips over cool whip.
5. Refrigerate till served.
I didn’t put pecans on the top because we never usually do so I was following tradition, but you can do both if you like pecans.