Better Than Sex Cake
Contributed by Susan
Source: The Cake Mix Doctor

This cake is crammed with all kinds of goodies - chocolate chips, nuts,
sour cream.

CAKE:
1 18.25-ounce package plain devil's food cake mix
1 6-ounce package (1 cup) semisweet chocolate chips
3/4 cup chopped pecans
1 3.9-ounce package chocolate instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
4 large eggs
1 teaspoon pure vanilla extract

PENUCHE FROSTING: 1 cup packed light brown sugar
8 tablespoons (1 stick) butter
1/4 cup whole milk
2 cups confectioners' sugar, sifted

Preheat oven to 350 degrees. Lightly mist a 10-inch tube pan with
vegetable oil spray, then dust with flour, shaking out excess. Set
aside.

Place 2 tablespoons of the cale mix, all the chocolate chips and pecans
in a small bowl. Stir and set aside.

Place remaining cake mix, pudding mix, sour cream, oil, water, eggs and
vanilla in a large mixing bowl. Blend with an electric mixer on low
speed for 1 minute. Stop the machine and scrape down the sides of the
bowl with a rubber spatula. Increase speed to medium and beat 2 to 3
minutes more, scraping the sides down again if needed. The batter should
look thick and well blended. Fold in the chocolate chip and pecan
mixture until it is well distributed. Pour batter into the pan,
smoothing the top. Place on center rack in the oven.

Bake the cake until it springs back when lightly pressed with your
finger and starts to pull away from the sides of the pan, 50 to 55
minutes. Remove from oven and place on wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a
wire rack to cool completely, 30 minutes more.

Make frosting: Heat the brown sugar and butter in a saucepan over medium
heat. Simmer, stirring constantly, 2 minutes. Carefully stir in the
milk; bring the mixture to a boil. Remove the pan from the heat and cool
slightly.

Place the confectioners' sugar in a large mixing bowl and pour on the
hot sugar mixture. Beat with an electric mixer on low speed until
frosting is smooth and creamy, 2 to 3 minutes. (Use while warm or the
frosting will harden.)

Frost the top and sides of the cooled cake using clean, smooth strokes.
Let the cake stand 30 mites before slicing and serving. Makes 16
servings.

DATA PER SERVING: 513 calories, 5 grams protein, 68 grams carbohydrates,
27 grams fat ( 8 grams saturated), 45 percent calories as fat, 0.3 gram
fiber, 76 milligrams cholesterol, 497 milligrams sodium.