Better Than Sex Chocolate Cake

Moist and unbelievably delicious, this might be the world's best chocolate cake recipe. Don't believe me? Just make this tasty chocolate cake recipe and see for yourself.

Notes

Cake freezes well without glaze.

Cooking Time1 hr

Ingredients

1 package reduced sugar chocolate cake mix, or organic chocolate cake mix
3/4 cup pecans, toasted and chopped
12 ounces semisweet dark chocolate chips or carob chips
1 (4-ounce) package sugar-free instant chocolate pudding mix
1 cup fat free sour cream
4 large eggs, or 8 egg whites
1/2 cup light oil
1/4 cup water, or part coffee
1 teaspoon vanilla
Dark Chocolate Glaze (recipe follows)

Instructions

Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven. Preheat oven to 350 degrees F.
Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside.
Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes. Fold in chocolate chips and nuts.
Turn into pan and bake for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack. Cake should be completely cool before glazing.

Dark Chocolate Glaze

Combine 1 pound semisweet dark chocolate chips with 1 cup water in top of double boiler over simmering water. Stir until smooth, shiny, and well blended.
Remove from heat and stir in 1 teaspoon vanilla. Cool to room temperature or chill until slightly thickened.
Pour over cake or apply with a spatula.