6 oz Chocolate chips —
Semi-sweet
3/4 c Pecans — chopped
1 pk Chocolate butter cake mix
Or
1 pk German sweet chocolate mix
4 Eggs
1/2 c Oil
1/4 c Water
1 ts Vanilla
3 1/2 oz Instant pudding mix —
Chocola
8 oz Sour cream
Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat
remaining ingredients together for 3 minutes; fold in the chips and
nuts. Pour into greased & floured bundt pan. Bake at 359 for 50
minutes. Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream.
Make holes in top of cooled cake, and pour the topping over the cake.
When ready to serve, top the piece of cake with whip cream,
butterscotch, and Heath bar bits.
Yields
10 Servings