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Chocolate Better-Than-Sex Cake

Source of Recipe


The Seattle Times






List of Ingredients



• 1 pkg. (18.25 ounces) chocolate cake mix
  
• 1 pkg. (12 ounces) semisweet chocolate chips
  
• 3/4 cup chopped pecans
  
• 4 eggs
  
• 1/2 cup vegetable oil
  
• 1/4 cup water
  
• 1 tsp vanilla
  
• 1 pkg. (4 ounces) instant chocolate pudding-and-pie-filling mix
  
• 1 cup (8 ounces) sour cream
  
• .
  
• -- Frosting --
  
• 1/2 cup butter or margarine
  
• 1 cup brown sugar
  
• 1/4 cup evaporated milk
  
• 1/4 cup sifted powdered sugar
  






Instructions



1. In a bowl, combine 2 tablespoons of the cake mix with the chocolate chips and pecans. Stir to coat and set aside. Combine remaining cake mix, eggs, vegetable oil, water, vanilla, pudding mix and sour cream. Mix well with an electric mixer. Fold in the chocolate chips and nuts.
   
   
2. Pour batter into a greased and floured 12-cup Bundt pan or tube pan. Bake in a preheated 350º F oven for 55 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 to room temperature on a wire rack.
   
   
3. To make frosting, melt butter or margarine 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.
   
   Makes 16 servings.