1 deep chocolate cake mix
3/4 cup chopped pecans
24 ounces semisweet chocolate chips, divided
4 ounce package instant chocolate pudding
1 cup sour cream
4 large eggs
1/4 cup coffee
2 teaspoons vanilla, divided
1 cup water
1/2 cup oil
Coat nuts & half the chips with 1-tablespoon cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee and 1 teaspoon vanilla. Beat at medium speed for 3 minutes. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 degrees for 1 hour or until done. Cool for 15 minutes and turn onto rack. Cool completely before glazing.
Glaze: Combine remaining chips with 1 cup water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1-teaspoon vanilla. Chill until slightly thickened, then drizzle over cake.
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