1 box Duncan Hines butter flavor cake mix
1 package (3 3/4 ounces) French vanilla instant pudding and pie filling mix
1 cup (8 ounces) sour cream
1/2 cup milk
1/2 cup vegetable oil
1 stick butter or margarine, softened
1 six ounce package chocolate pieces
2 ounces German's Sweet Chocolate, coarsely grated
1 cup chopped pecans
1 eight ounce package cream cheese, softened
1 one pound box confectioners' sugar
1 teaspoon vanilla
1 cup coarsely chopped nuts (I use pecans)
1 can (3 1/2 ounces) sweetened flaked coconut (1 1/2 cups)
Place cake mix, pudding mix, sour cream, milk, oil, butter and eggs in a large mixing bowl. Beat for 2 minutes at medium speed, stopping mixer halfway through to scrape down the sides of the bowl. Stir in the chocolate pieces, grated chocolate and nuts.
Place in a greased and floured 10 inch tube or bundt pan and bake in preheated 350 degree oven for 1 hour or until a pick inserted in the center comes out clean.
Cool in the pan on a rack for 25 minutes. Turn out of pan and cool completely on the rack.
To make the frosting, beat cream cheese in mixer bowl until light and fluffy; slowly beat in the confectioners' sugar and vanilla. Stir in the coconut. Frost the cooled cake. Makes one ten inch cake.