Best Chocolate Cake

• 12 oz. semi-sweet chocolate chips
• 3/4 c. pecans or walnuts, chopped small
• 1 pkg. cake mix with pudding
• 4 eggs
• 1/2 c. oil
• 1/4 c. water
• 1 tsp. vanilla
• 1 pkg. instant chocolate pudding mix
• 1 c. sour cream
• 1 lb. bag raspberries (frozen or fresh)
• 8 oz. confectioners sugar
• 1/2 stick butter
• 3 Tbsp. milk
• 2 Tbsp. cocoa
• 1 tsp. vanilla

1. Coat nuts and chips with 1 tablespoon cake mix; set aside. Combine mix, eggs, oil, water, vanilla, pudding mix and sour cream and blend 3 minutes in large bowl of automatic mixer at medium speed.
2. Fold in coated chips, nuts and raspberries.
3. Turn into well-greased and floured tube or Bundt pan and bake at 350u0b0 for 1 hour or until knife inserted in center of pan comes out clean. Cool for 30 minutes and turn out on cake rack to glaze.

semisweet chocolate chips, pecans, cake mix with, eggs, oil, water, vanilla, instant chocolate pudding mix, sour cream, raspberries, confectioners sugar, butter, milk, cocoa, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406756 (may not work)