Chocolate Chip Pound Cake with Chocolate Icing

12 to 18 persons

1 box Duncan Hines yellow cake mix 1 small box instant Jell-O chocolate pudding mix 4 eggs ⅓ cup oil 1 cup water 8 oz. sour cream 6 oz semi-sweet chocolate chips 1 cup walnuts chopped fine Icing: 6 oz. semi-sweet chocolate chips 1 stick butter 1 cup brown sugar 1 tablespoon vanilla 1 small can evaporated milk

Combine cake mix with pudding mix and oil and water. Add eggs 1 at a time. Add sour cream then chocolate chips and nuts. Pour into Bundt pan and bake for 55 minutes to 1 hour or until done. Cool. Melt 1 stick butter in heavy sauce pan and add brown sugar and small can of evaporated milk. Bring to a rolling boil for 2 minutes. Add chocolate chips and vanilla. Place pot in sink filled with cold water and beat until soft ribbon stage. Ice cake. Yum, yum.