1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. pecans, chopped
1 (18.5 oz.) pkg. chocolate butter cake mix
4 eggs
1/2 c. oil
1/4 c. water
1 tsp. vanilla extract
1 (3 1/2 oz.) pkg. instant chocolate pudding
1 (8 oz.) container sour cream

Toss the chocolate chips and the pecans in a tablespoon of the cake mix. Beat the remaining ingredients together for 3 minutes, then fold in the chocolate chips and nuts. Pour into a greased and floured bundt or tube pan and bake 50 minutes at 350 degrees or until tester inserted in cake comes out clean.