1 package devil's food cake mix
1 cup (6oz) semisweet chocolate chips
3/4 cup chopped pecans
1 package chocolate instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
4 large eggs
1 tsp pure vanilla extract
1. Preheat oven with rack in center to 350. Lightly mist a 10" tube pan with Pam then dust with flour
2. Place 2 tbsp of cake mix in a bowl with chocolate chips and chopped pecans. Stir and set aside.
3. Place remaining ingredients in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Scrape and increase mixer speed to medium. Beat for 2 - 3 additional minutes. Batter will be thick. Fold in the chocolate chip/pecan mixture until well distributed. Pour batter into prepared pan, smoothing top with a spatula.
4. Bake cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 - 55 minutes. Remove from oven and allow to cool on wire rack for 15 minutes before inverting the cake out of the pan.
To really push it over the edge, I frosted the cake with a chocolate pan icing. I think a simple sprinkling of powdered sugar would be perfect. The cake was super simple & delicious. My guests enjoyed it, and I'll be attending Jazzercise every night this week :)