1 (4 oz.) pkg. instant chocolate pudding
1 pkg. devil's food cake mix
1 3/4 c. milk
1 (12 oz.) pkg. chocolate chips
2 eggs
1 c. chopped pecans or walnuts

Combine pudding mix, cake mix, milk, and eggs in very large bowl. Mix by hand until well blended, about 2 minutes. Fold in nuts and chocolate chips. Bake in greased bundt pan in 350 degree oven for 50 to 55 minutes or until cake springs back where lightly touched with finger. Cool 30 minutes in pan, then remove. Serve with fudge sauce, ice cream, whip cream, or above.

DELICIOUS HOT FUDGE SAUCE:

2 (13 oz.) cans evaporated milk
2 c. granulated sugar
Dash of salt
1 lb. butter
1/3 c. dark corn syrup (dark Karo)
12 oz. pkg. chocolate chips
1 lb. bag Kraft light caramel candy
1 tsp. vanilla

Combine all ingredients, except vanilla, in top of large double boiler. Simmer and stir 30 minutes until smooth, then use beater on low speed and go around the edge of pan. Add vanilla; blend another minute or two. Remove from heat. Makes 2 quarts. Will last 2 to 3 weeks in refrigerator or may be frozen.