1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (12 oz.) semi-sweet chocolate chips
3/4 c. chopped pecans
4 eggs
1/2 c. vegetable oil
1/4 c. water
1 tsp. vanilla
1 pkg. (4 oz.) instant chocolate pudding and pie mix
1 c. (8 oz.) sour cream

FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. evaporated milk
1/4 c. sifted powdered sugar

1. In a bowl combine 2 tablespoons of cake mix with chocolate chips and pecans. Stir to coat and set aside.

2. Combine remaining cake mix, eggs, vegetable oil, water, vanilla, pudding mix and sour cream. Mix well with an electric beater. Fold in the chocolate chips and nuts.

3. Pour batter into a greased and floured 12 cup bundt pan or tube pan.

4. Bake in a preheated 350 degree oven for 5 minutes or until cake pulls slightly away from edges of pan and springs back when lightly touched with your finger. Let cool for 25 minutes, then invert. Remove from pan and allow to cool completely on a wire rack.

5. To make frosting, melt butter in a saucepan. Add 1 cup brown sugar. Cook, stirring constantly until it begins to bubble. Add evaporated milk and cook, continuing to stir, until mixture is smooth. Remove from heat and add powdered sugar, whisking until smooth. Drizzle frosting over cake. 16 servings.