• 1 standard box chocolate cake mix (butter recipe devil's food preferred)

• 3/4 cup pecans, toasted and chopped

• 1 (12-ounce) package semisweet chocolate chips

Toss the pecans and half the chocolate chips with 2 tablespoons of the cake mix and set aside. In the large bowl of an electric mixer, combine the remaining cake mix, pudding mix, sour cream, eggs, oil, coffee and vanilla. Beat on medium speed for 3 minutes. With a rubber spatula fold in the nut and chocolate chip mixture.

Grease and flour a 10-inch tube pan. Pour in the cake mix and bake at 350 degrees for 1 hour, or until cake tests done. Cool in pan for 15 minutes, then turn onto wire rack and cool completely before glazing.

To make glaze: Combine chocolate chips with 1 cup water in the top of a double boiler over simmering water and stir until melted and smooth. (Alternately, do this in the microwave). Remove from heat and add the vanilla. Let cool until slightly thickened, then drizzle over cake. Makes 16 servings.

Per serving: 510 calories (47 percent from fat), 28 g fat (5 g saturated), 60 mg cholesterol, 6 g protein, 64 g carbohydrates, 0.3 g fiber, 455 mg sodium.

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