1 pkg. Duncan Hines Chocolate Butter Cake mix
4 eggs
1/2 c. oil
1/4 c. water
1 tsp. vanilla
1 pkg. instant chocolate pudding mix
1 c. sour cream
12 oz. semi sweet chocolate chips
3/4 c. pecans, chopped

Coat nuts and chips with 1 tablespoon cake mix. Set aside. Combine mix, eggs, oil, water, vanilla, pudding mix and sour cream. Mix three minutes at medium speed, fold in chocolate chips and nuts. Turn into well greased and floured tube or bundt pan. Bake at 350 degrees for one hour, or until cake tests done with cake tester. Cool, turn out on rack and glaze.

GLAZE:

1 stick butter
1 c. brown sugar, packed
1/4 c. evaporated milk
Confectioners' sugar

Melt butter, add brown sugar, cook until bubbly. Add evaporated milk and cook, stirring until smooth. Remove from heat; add enough confectioners' sugar to make a runny frosting, about 1 cup. Dribble over cooled cake; glaze hardens as it cools.