1 1/2 lb. oz. pkg. semi-sweet chocolate chips
3/4 c. chopped hazel nuts
1 pkg. butter recipe cake mix (golden or chocolate)
4 eggs
1/2 c. oil
1/4 c. water
1 tsp. vanilla extract
1 (8 serving) pkg. instant chocolate pudding
1 (8 oz.) container sour cream
Baking chocolate, melted (4 oz. if golden cake mix; 2 oz. if chocolate)

Preheat oven to 350 degrees. Toss the chocolate chips and nuts in a tablespoonful of the cake mix. Beat the remaining ingredients together for 3 minutes. Fold in the chips and nuts. Pour into a greased and floured Bundt or tube pan. Bake for 50 minutes at 350 degrees or until a tester inserted into the cake comes out clean.