1 pkg. Duncan Hines chocolate butter cake mix
4 eggs
1/2 c. vegetable oil
1/4 c. water
1 tsp. vanilla extract
4 serving size pkg. instant chocolate pudding and pie filling mix
8 oz. carton sour cream
1 3/4 c. chocolate chips
3/4 c. chopped pecans

Remove a spoon or so of the cake mix and use to coat chocolate chips and pecans; set aside. Combine remaining cake mix, eggs, oil, water, vanilla, pudding mix and sour cream. Mix well. Fold in chocolate chips and nuts. Turn into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Remove from pan to cool on wire rack. Frost when completely cooled.

FROSTING:

1 stick butter
1 c. packed brown sugar
1/4 c. evaporated milk
Sifted powdered sugar

Melt butter in sauce pan. Add brown sugar. Cook, stirring constantly, until bubbly. Add evaporated milk and cook, continuing to stir, until mixture is smooth. Remove from heat and add sifted powdered sugar until spreading consistency is reached. Frosting will become more firm as it cools, so resist the urge to add too much powdered sugar. Frosting should be just slightly firmer than runny.