1 pkg. chocolate butter cake
1 pkg. chocolate pudding mix (not instant)
2 c. chocolate chips
1 c. pecans
1 tsp. vanilla
4 eggs
1/2 c. oil
1 c. sour cream
1/4 c. water

Coat chocolate chips and nuts with 1 tablespoon cake mix. Combine cake mix and non-instant pudding. Add eggs, oil, water, sour cream and vanilla. Mix well. Add chips and nuts. Bake in Bundt cake pan at 350 degrees for 1 hour. Remove from pan.

FROSTING:

1 stick butter
1 c. brown sugar
1/4 c. evaporated milk
2 lbs. powdered sugar

Cook butter and brown sugar 2 minutes. Add evaporated milk. Bring to a boil. Remove from heat and beat in about 2 pounds powdered sugar. Fattening, but good.