Chocolate Better-Than-Sex Cake

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

CHOCOLATE BETTER-THAN-SEX CAKE 16 servings

1 package (18.25 ounces) chocolate cake mix

1 package (12 ounces) semi-sweet chocolate chips

3/4 cup chopped pecans

4 eggs

1/2 cup vegetable oil

1/4 cup water

1 teaspoon vanilla

1 package (4 ounces) instant chocolate pudding-and-pie-filling mix

1 cup (8 ounces) sour cream

Frosting:

1/2 cup butter or margarine

1 cup brown sugar

1/4 cup evaporated milk

1/4 cup sifted powdered sugar

1. In a bowl, combine 2 tablespoons of the cake mix with the chocolate chips and pecans. Stir to coat and set aside.

2. Combine remaining cake mix, eggs, vegetable oil, water, vanilla, pudding mix and sour cream. Mix well with an electric beater. Fold in the chocolate chips and nuts.

3. Pour batter into a greased and floured 12-cup Bundt pan or tube pan.

4. Bake in a preheated 350-degree oven for 55 minutes, or until cake pulls slightly away from edges of pan and springs back when lightly touched with your finger. Let cool for 25 minutes, then invert, remove from pan and allow to cool completely on a wire rack.

5. To make frosting, melt butter or margarine in a saucepan. Add 1 cup brown sugar. Cook, stirring constantly, until it begins to bubble. Add evaporated milk and cook, continuing to stir, until mixture is smooth. Remove from heat and add powdered sugar, whisking until smooth.

6. Drizzle frosting over the cake.

Data per serving Calories 521 Protein 5g Fat 31g Carbohydrates 59g Sodium 378mg Saturated fat 12g Monounsaturated fat 10g Polyunsaturated fat 6g Cholesterol 76mg

Recipe recommended by Carol Parrot of Seattle.