Yield: 10 Servings
|6 ounces||Chocolate chips --|
|¾ cup||Pecans -- chopped|
|1 pack||Chocolate butter cake mix|
|1 pack||German sweet chocolate mix|
|3½ ounce||Instant pudding mix --|
|8 ounces||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 ½ cup butterscotch topping with ¼ 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.
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