The Cake

1 box of vanilla cake mix
50g instant vanilla pudding
1/2 cup water
1 cup neutral tasting oil (grape-seed oil works)
170g chocolate chips (milk or dark or a combination of the two, work well)
3 eggs
1 cup (240g) sour cream
1 cup pecans, roughly chopped
100g dark chocolate grated or chopped in a food processor

Icing
450g icing sugar
250g package cream cheese
150g unsalted butter, softened
1 tbs vanilla extract

Preheat oven to 180 degrees celsius

Place packet cake mix, instant vanilla pudding, water, oil, sour cream and eggs in an electric mixer and beat for 2 minutes on medium speed.

Fold in grated chocolate, chocolate chips and pecans.

Pour into three prepared round 9 inch cake tins.

Bake for 35 minutes, cool, then frost

Icing Method

Place all ingredients in an electric mixer and beat well on medium-high speed.

Spread frosting over first layer of cake, place the second cake layer on top and frost and do the same with the third layer. Frost the top layer and sides of the cake.

This works served refrigerated.

Be careful not to overcook the cake, the springy texture caused by not overcooking is one of the main attractions.