2 c. Pillsbury's Best all purpose flour
2 c. white sugar
1/4 c. cocoa
2 sticks butter
1 c. water
4 eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. vanilla extract
1 (3 oz.) pkg. chocolate instant pudding
1 (12 oz.) pkg. chocolate chips

Mix flour and sugar; bring cocoa, butter, and water to a boil and add to flour and sugar; mix well. Add rest of ingredients. Bake at 350 degrees for 50-60 minutes in greased and floured heavy bundt pan (using cocoa to flour pan instead). Cool 5 minutes. Turn out on wire rack. Cool.

FROSTING:

When cool frost with Pillsbury Chocolate Fudge ready to spread frosting. Sprinkle with chopped pecans or: 4 tbsp. milk 3 tbsp. cocoa

Boil together. Add in 3/4 pound powdered sugar, 1 teaspoon vanilla, and 1/2 cup chopped pecans. Spread over cooled cake.