(10 servings)

1 pk Duncan Hines chocolate
Butter or deep chocolate
Cake mix
3/4 c Pecans, toasted & chopped
2 12-oz pkgs semisweet choc
Chips (divided)
1 4-oz pkg instant chocolate
Pudding mix
1 c Sour cream
4 lg Eggs
1/4 c Coffee
2 ts Vanilla, divided
1 c Water
1/2 c Oil

Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake. *This comes from the Harvard-Yale-Princeton Club in Pittsburgh: