Ingredients
- 4 eggs
- 230 ml sour cream
- 120 gr chocolate chips
- 110 gr instant pudding mix
- 120 ml oil
- 100 gr pecans
- 60 ml water
- 4 gr vanilla
- 1 package chocolate butter cake mix
- 1 package german sweet chocolate mix
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 180ºC or 50 minutes. Topping: Mix half cup butterscotch topping with quarter 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. ----
