Ingredients

6 ounces chocolate chips — semi-sweet
3/4 C. pecans — chopped
1 package chocolate butter cake mix or 1 package German sweet chocolate mix
4 eggs
1/2 C. oil
1/4 C. water
1 tsp. vanilla
3 1/2 ounces instant pudding mix — chocolate
8 ounces sour cream
Topping:
1/2 C. butterscotch topping
1/4 C. cream.

Cooking Instructions

Toss chocolate chips and pecans in 1 Tbls. cake mix, set aside. Beat remaining ingredients together for 3 minutes; fold in the chips and nuts. Pour into greased and floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix topping and 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 toffee candy bits.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)