1 pkg. Duncan Hines chocolate butter cake
3/4 c. pecans, toasted and then chopped
12 oz. semi sweet chocolate chips
1 (4 oz.) pkg. instant chocolate pudding mix
1 c. sour cream
4 lg. eggs
1/2 c. oil
1/4 c. water, or part coffee
1 tsp. vanilla
Dark chocolate glaze, recipe follows

Grease well and flour a tube, bundt pan. Coat nuts and chips with 1 tablespoon cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, water and vanilla and beat at medium speed for 3 minutes. Fold in chocolate chips and nuts. Turn into pan and bake for 1 hour or until cake is done. Cool for 15 minutes. Cake should be completely cool before glazing.

Dark Chocolate Glaze: combine 1 lb. semi sweet chocolate chips with 1 cup water in top of double boiler over simmering water. Stir until smooth, shiny and well blended. Remove from heat and stir in 1 teaspoon vanilla. Cool to room temperature. Pour over cake.