6 oz Chocolate chips; semi-sweet
    3/4 c  Pecans; chopped
      1 pk Chocolate butter cake mix or
      1 pk German sweet chocolate mix
      4    Eggs
    1/2 c  Oil
    1/4 c  Water
      1 ts Vanilla
  3 1/2 oz Instant pudding mix;
           -chocolate
      8 oz Sour cream
  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 359 for 50 minutes.
  Topping:  Mix 1/2 cup butterscotch topping with 1/4 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.
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