6 oz Chocolate chips --
Semi-sweet
3/4 c  Pecans -- chopped
1 pk Chocolate butter cake mix
Or
1 pk German sweet chocolate mix
4    Eggs
1/2 c  Oil
1/4 c  Water
1 ts Vanilla
3 1/2 oz Instant pudding mix --
Chocola
8 oz Sour cream

Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining
ingredients together for 3 minutes; fold in the chips and nuts. Pour into
greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix 1/2
cup butterscotch topping with 1/4 c cream. Make holes in top of cooled
cake, and pour the topping over the cake. When ready to serve, top the
piece of cake with whip cream, butterscotch, and Heath bar bits.