Chocolate Better than Sex Cake

Since I love cake, and chocolate, and bundt cakes, and chocolate bundt cakes, and recipes that use cake mixes to make my life easy, this baby knocked my socks off!  

My friend Britt (B-Hugs) and I planned a date night together.  Date nights with friends always mean baking something delicious and chocolatey for this girl!  Spending time with a friend is made even better by smelling this delicious cake baking while watching a chick flick or sharing stories together.  She has a picture of this cake as her Facebook profile picture right now, and according to all our friends who haven't even tasted it, we need to make this again!

Ingredients:

• Cooking spray and flour for preparing the pan
• 1 box devil's food cake mix
• 6 ounces (1 cup) semisweet chocolate chips
• 3/4 cup chopped pecans
• 1 small package (3.9 ounce) chocolate instant pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/4 cup water
• 4 eggs
• 1 teaspoon vanilla 
• 1 stick butter
• 4 Tablespoons unsweetened cocoa powder
• 1/3 cup milk
• 4 cups powdered sugar

Directions:
Preheat oven to 350 degrees with a rack in the center.  Lightly mist a bundt pan with cooking spray, then dust with flour.  Shake out the excess flour.  Set pan aside.
Mix together 2 Tablespoons of the cake mix, the chocolate chips, and the pecans in a small bowl.  Set aside.

Britt's first time with
pan frosting.

Place the remaining cake mix, the pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl and blend with an electric mixer.  Stop mixer and scrape down sides of bowl with a rubber spatula as needed.  The batter should be thick and well blended.  Fold in the chocolate chip and pecan mixture until well distributed.  Pour the batter into the prepared pan and smooth the top with the spatula.  
Bake 50 to 55 minutes, until the cake springs back when lightly pressed and just starts to pull away from the sides of the pan.  
Remove pan from oven and let cool on a wire rack for 15 minutes, then invert and remove from pan onto rack or serving platter to finish cooling (another 20 minutes, if you can stand it!).

She couldn't believe we
were using 4 cups of
powdered sugar!

Prepare chocolate pan frosting as follows:
   Melt butter in a medium saucepan over low heat, 2 to 3 minutes.
   Stir in the cocoa powder and milk.  
   Bring mixture just to a boil, stirring, then remove from heat.
   Stir in powdered sugar until the frosting is thickened and smooth.
Pour frosting over cake and enjoy!

Adapted from the Cake Mix Doctor