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TRIPLE CHOCOLATE POUND CAKE 
1 (18 1/2 oz.) pkg. Duncan Hines Deluxe Devil's food cake mix
1 (6 oz.) pkg. chocolate instant pudding mix
1 1/4 c. water
1/2 c. vegetable oil
4 eggs
1 (12 oz.) pkg. Nestle Toll House semi sweet chocolate morsels, divided 1 (6 oz.) pkg. Nestle Toll House semi sweet chocolate morsels
1/2 c. whipping cream
Pecan halves, optional

Blend first 5 ingredients in a Hamilton Beach Stand mixer large bowl; beat at medium speed for 2 minutes. Pour half of batter into a 10 inch tube pan that has been greased and lightly floured. Sprinkle 1 cup morsels; over batter. Spoon remaining batter over morsels. Sprinkle with 1 cup morsels; swirl. Bake at 350 degrees for 50 to 60 minutes or when toothpick inserted in center comes out clean.

Cool in pan for 35 minutes; invert on a serving platter and cool completely.

Combine remaining morsels and cream in a saucepan over medium heat, stirring until morsels are melted. Cool 15 minutes. Pour glaze over cake, using a frosting spatula to coat sides. Top with pecan halves, if desired. Let glaze set before serving. Yield: 10 to 12 servings.

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