Directions: |
Directions:Preheat the oven to 350. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place 2 TBSP. of the cake mix, the chocolate chips, and the pecans in a small bowl. Stir and set aside.
Place the remaining cake mix, along with the chocolate 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 mixer and scrape down the sides of the bowl with a rubber sparula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides again if needed. The batter should be thick and wll blended. Fold in teh chocolate chips and pecan mixture until it is well distributed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and let it cool on a wire rack for 15 minutes. Run a long, sharp knife around the edge of the ckae and invert the cake onto a cooling rack, then incert it again onto a serving platter to finish cooling 20 minutes more.
Prepare the Frosting:
Place the brown sugar and butter in a medium size heavy saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour the milk, stirring and bring to a boil. Remove the pan from the heat and cool slightly. Place the powdered sugar in a large mixing bowl. Pour the hot brown sugar mix over the powdered sugar. Beat on low speed until the frosting is smooth and creamy, 2 to 3 minutes. Use immediately.
Spread the top and sides of the cooled cake with the warm frosting. Let the cake stand 30 minutes before slicing and serving. |
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