Preheat oven 350°F. Butter and lightly flour 2 – 9 inch layer pans. Sift pudding mix, baking soda and salt; mix with cake flour.
Cream butter until smooth in large bowl or with a hand or stand mixer. Add brown sugar and eggs. Beat with mixer until light and fluffy. Beat in vanilla extract and chocolate.
Add dry ingredients alternately with sour cream, beating until smooth. Pour in boiling water, stirring with a spoon until blended. Batter will be very thin. Pour into pans.
Bake approximately 30 minutes or until a toothpick inserted into cake comes out clean. Remove from oven and let pans cool; approximately 10 minutes.
Cut a large piece of parchment or wax paper and place it on the counter; place a precut cake circle on a cake holder and next to the paper. 6) Remove one cake from the pan, place on paper and cut in half.
Take one half and place it onto the cake circle, with the top facing up.
Spread the cheesecake mixture over the top and then spread one or two spoonfuls, or desired amount of pie filling.
Add the other layer with the bottom facing up; repeat step 8.
Repeat steps 6-9
Frost cake and ENJOY
Place leftover cake in the fridge.