Black and Gold Chocolate Chip Cake

Living right outside of Nashville, I have been to many tailgate parties at Vanderbilt and served this cake in support of the Commodores.

Cake:

1 (18.25-ounce) box butter cake mix

1 (3-ounce) box vanilla instant pudding

½ cup butter, softened

4 large eggs

½ cup milk

½ cup vegetable oil

1 cup sour cream

1 (10-ounce) package semisweet chocolate chips

2 cups chopped pecans

Icing:

1 (8-ounce) package cream cheese, softened

3 ½ cups powdered sugar

1 ½ teaspoons vanilla

cup chopped pecans

cup flaked coconut

To make the cake: Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Set aside. In a large bowl add the cake mix, instant pudding, butter, eggs, and milk and mix well. Add the oil and sour cream, stirring to combine. Fold in the chocolate chips and pecans. Pour into the prepared Bundt pan. Bake for 1 hour. Remove from the oven and allow to cool 10 minutes before removing from the pan. Place on cake plate and let cool completely before icing.

To make the icing: In a large bowl mix the cream cheese and sugar until well blended. Add the vanilla. Spread on the top and sides of the cooled cake. Sprinkle the pecans and coconut over the top.

Makes 16 servings.