Chocolate Better than ? Cake

From the Cake Doctor

1 package Duncan Hines devil’s food cake mix
1 package (6 oz.-1 cup) semisweet chocolate chips
¾ cup chopped pecans
1 package (3.9-oz.) chocolate instant pudding mix
1 cup sour cream
½ cup vegetable oil
¼ cup water
4 large eggs
1 tsp. Vanilla
Penuche Frosting (below)

Lightly grease and flour a 10-inch tube pan (angel food pan).
Place 2 Tbls. of the cake mix, the chocolate chips, and the pecans in a small bowl. Stir and set aside.
Place the remaining cake mix, along with the chocolate pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend with a mixer on low for 1 minute. Scape sides and mix on medium for 3 minutes more. Fold in the chocolate chip and pecan mixture until it is well distributed. Pour the batter into the prepared pan, smoothing the top. Bake until the cake springs back when touched and just starts to pull away from the sides of the pan, 45-55 minutes. Let cool on a wire rack for 15 minutes. Run a long, sharp knife around the edge of the cake and invert the cake onto a cooling rack, then invert it again onto a serving platter to finish cooling, 20 minutes.
Penuche Frosting:
1 cup packed brown sugar
1 stick butter
¼ cup whole milk
2 cups powdered sugar, sifted

Place the brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Remove the pan from the heat and cool slightly.

Place the powdered sugar in a large mixing bowl. Pour the hot brown sugar mixture over the powdered sugar. Beat with a mixer on low speed until the frosting is smooth and creamy, 2 to 3 minutes. Use immediately while still warm. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up. I like to leave overnight before eating.