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Toasted Pecan Chocolate Cake

1 box Duncan Hines fudge cake mix
1 box Jell-O 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 degrees. Cool and frost.

FILLING AND FROSTING
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1 1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted

Beat margarine 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.