This recipe is from Southern Living Incredible Chocolate Recipe Cookbook that I had not looked through in quite a while. I was chocolate hungry so I knew that I would be making something chocolate today. This is a great one to freeze one of the layers for a later use or give one to a friend.
1 (18.25 oz) package devils food cake mix (I like Duncan Hines)
1 (3.9 oz) package chocolate instant pudding mix
2 cups sour cream
1 cup butter, softened
5 large eggs
1 teas vanilla extract
3 cups semisweet chocolate chips, divided
1 cup white chocolate chips
1 cup chopped pecans, toasted
Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened. Beat at medium speed 2 more mins. Stir in 2 cups semisweet chocolate chips; pour batter evenly into 2 greased and floured 9″ square cake pans.
Bake at 350 for 25-28 minutes or until cake tests done. Cool completely in pans on wire racks.
Microwave white chocolate morsels in a glass bowl at High for 30-60 intervals, until chips are almost melted. Stir to melt all the chips. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet chips. Sprinkle cakes evenly with pecans while chips are warm.