1 box Duncan Hines Butter-Flavor cake mix
1 pkg. French vanilla instant pudding and pie filling mix
1 c. sour cream
1/2 c. milk
1/2 c. vegetable oil
1/2 c. butter, softened
4 eggs
1 6-oz. pkg. (about 1 c.) mini chocolate chips
2 oz. German's sweet chocolate, coarsely grated
1 c. pecans, chopped

FROSTING:

1 8-oz. pkg. cream cheese, softened
1 lb. confectioners' sugar (4 1/2 c.), sifted
1 tsp. vanilla
1 c. nuts, coarsely chopped
1 3 1/2-oz. can sweetened, flaked coconut (1 1/3 c.)

Preheat oven to 350 degrees. Grease and flour a 10-inch tube or bundt pan.

Place cake mix, pudding mix, sour cream, milk, oil, butter, and eggs in a large mixer bowl. Beat for 2 minutes at medium speed, stopping mixer halfway through to scrape down the sides of the bowl. Stir in chocolate chips, grated chocolate, and nuts.

Place in prepared pan and bake at 350 degrees for 1 hour or until a pick inserted in center comes out clean. Cool in the pan on a rack for 25 minutes. Turn out of pan and cool completely on the rack.