---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 6 servings
       1 pk Duncan Hines chocolate butte
       1 x  Or deep chocolate cake mix
       1 c  Sour cream
       4 ea Large eggs
     3/4 c  Pecans, toasted & chopped
     1/4 c  Coffee
       2 pk 12-oz semisweet choc chips (
       2 t  Vanilla, divided
       1 c  Water
       1 pk 4-oz instant chocolate puddi
     1/2 c  Oil
   This comes from the Harvard-Yale-Princeton Club in Pittsburgh:
   Coat nuts & half the chips with 1 Tbs cake mix and set aside.
   Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp
   vanilla. Beat at med speed for 3 mins.  Fold in chocolate chips and
   nuts.  Turn into greased & floured tube pan and bake at 350 for 1 hr
   or until done. Cool for 15 mins and turn onto rack.  Cool completely
   before glazing.(Cake freezes well without glaze)
   GLAZE:  Combine remaining chips with 1 cp water in top of double boiler
   over simmering water.  Stir until smooth & shiny. Remove from heat and
   add 1 tsp vanilla.  Chill until slightly thickened, then drizzle over