Chocolate Toffee Pecan Cake

Cake:

1 package Duncan Hines devil's food cake mix

1 package (4serving size) chocolate instant pudding

4 eggs

1-1/4 C. water

1/2 C. vegetable oil

1 C. chopped pecans

1 C. butterscotch chips

1/2 C. almond brickle chips

Glaze:

1-12oz. package semi-sweet chocolate chips

1/4 C. + 2 T. butter or margarine

1/2 C. chopped pecans

1- Preheat oven to 350°, grease & flour a 10" Bundt pan

2- Make cake- Combine cake ingredients in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour in to the prepared Bundt pan; bake for 55 to 60 minutes until toothpick inserted in center comes out clean. Cool in pan 25 minutes, remove to serving plate.

3- Make glaze- Combine chocolate chips & butter in a small saucepan. Heat over low heat until chips are melted; stir until smooth (will be very thick). Spoon hot glaze over cooled cake. Garnish with 1/2 C. pecans. (Note; glaze can be prepared in the microwave at medium [50%] power, heating for 1-1/2 minutes at a time & stirring after each heating.)

Yield: 8 to 10 servings

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