1 pkg. (18.25 oz.) chocolate cake mix
12 oz. semi-sweet chocolate chips
3/4 c. pecans, chopped
4 eggs
1/2 c. vegetable oil
1/4 c. water
1 tsp. vanilla
1 pkg. (4 oz.) instant chocolate pudding and pie filling mix
1 c. (8 oz.) sour cream
Frosting - see following recipe

In a bowl, combine 2 tablespoons of cake mix with the chocolate chips. Stir to coat and set aside.

Combine remaining cake mix, eggs, vegetable oil, water, vanilla, pudding mix and sour cream. Mix well with an electric beater. Fold in chocolate chips and nuts.

Pour batter into a greased and floured 12 cup Bundt pan. Bake in a preheated 350 degree oven for 55 minutes, or until cake pulls slightly away from edges of pan and springs back when lightly touched with finger. Let cool 25 minutes. Invert on a wire rack, remove from pan and allow to cool completely before icing.

FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. evaporated milk
1/4 c. powdered sugar, sifted

Melt butter in a saucepan. Add brown sugar. Cook, stirring constantly, until it begins to bubble. Add evaporated milk and cook, continuing to stir, until mixture is smooth. Remove from heat and add powdered sugar, whisking until smooth. Drizzle frosting over cooled chocolate cake.