1 box Duncan Hines butter-flavored cake mix
1 pkg. French vanilla instant pudding and pie filling
1 c. sour cream
1/2 c. milk
1/3 c. vegetable oil
1/2 c. (1 stick) butter, softened
4 eggs
1 (6 oz.) pkg. chocolate pieces
2 oz. (1/2 pkg.) German sweet chocolate, coarsely grated
1 c. chopped pecans

Place cake mix, pudding mix, sour cream, milk, oil, butter and eggs in large mixer bowl. Beat for 2 minutes at medium speed. Beat until smooth. Stir the chocolate pieces, grated chocolate and nuts.

Place in a greased and floured 10 inch tube or Bundt pan and bake at 350 degrees for 1 hour or until pick inserted comes out clean.

Cool in pan on a rack for 10 minutes. Turn out of pan and cool completely on the rack.

FROSTING:

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

Beat cream cheese in mixer until light and fluffy, slowly beat in the confectioners' sugar and vanilla. Stir in the nuts and coconut. Frost the cake.