Triple Chocolate Coffee Cakes

• 18 oz Pkg Devils food cake,
• 4 oz pkg instant chocolate pudding,
• 2 C sour cream
• 1 C butter, softened
• 5 large eggs
• 1 tsp vanilla
• 3 C semisweet choc chips
• 1 C white choc chips
• 1 C pecans

1. 1) Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just til moistened. Beat at medium speed 2 mins. Stir in 2 C choc chips pour batter evenly into 2 greased and floured 9" square cake pans.
2. 2) Bake at 350F for 25 to 30 mins or until center is set. Cool completely on wire racks.
3. 3) Microwave white chocolate chips in glass bowl on high 30-60 seconds or until melted. Stir as needed. Drizzle evely over cakes. Repeat with remaining choc chips. Sprinkle cakes evely with pecans.
4. Can freeze if wrapped tightly in foil then in freezer bag for 2 weeks.

cake, chocolate pudding, sour cream, butter, eggs, vanilla, chips, chips, pecans

Taken from www.epicurious.com/recipes/member/views/triple-chocolate-coffee-cakes-50071331 (may not work)