2/3 cup shortening
1 1/4 cups white sugar
1/2 cup water
2 eggs
1 tablespoon flour
1/8 teaspoon salt
1 cup white sugar
1/2 cup water
4 tablespoons margarine
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (10 ounce) package non-instant French vanilla pudding mix
1/2 cup cold water
2 (8 ounce) cans sliced apples
2 cups semisweet chocolate chips
2 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch non-woven pan.
In a large bowl, cremate pancake mix. In a medium bowl, combine shortening, sugar, water, eggs and flour; beat well. Stir in cinnamon, salt and 1 cup sugar mixture, adjusting salt to taste. Stir in the pudding mix. Stir in chocolate and vanilla. Spread evenly into prepared pan.
Bake 45 to 55 minutes or until a toothpick inserted into the cake comes out clean. Cool 10 minutes before cut into squares.
In a small saucepan over low-temperature, melt chocolate and vanilla. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Cool completely. Cut into squares. Serve warm.