Better Thank Good, Cake 2

Ingredients:
1- 18-1/2 ounce package of chocolate butter cake (Duncan Hines recommended)
4 eggs
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla
1-31/2 ounce package instant chocolate pudding mix
1- 18 ounce carton sour cream
1 and 3/4 cups semi-sweet chocolate chips
3/4 cup chopped pecans
1 cup flaked coconut (optional)

Directions:
Remove a spoon or so of cake. Fold in chocolate chips, pecans. Set aside. Combine cake mix, eggs, oil, water, vanilla, pudding mix, sour cream. Mix well.
Fold in chocolate chips, pecans, coconut ,if desired. Turn into greased and floured 10 " tube pan. Bake at 350 degrees for 50-55 minutes or until cake tests done.
Remove from pan to cool on wire rack. Frost when cool with the following:
1 stick butter or margarine
1 cup brown sugar (packed)
1/4 cup evaporated milk
Sifted confectioners' sugar
Melt butter in sauce pan. Add brown sugar and cook,stirring constantly until bubbly. Add evaporated milk and cook,continuing  to stir until mixture is smooth.
Remove from heat and add enough confectioners' sugar to reach a spreading consistency. (This frosting becomes firmer as it cools, so resist the urge to add too much sugar. The desired consistency is slightly firmer than runny.) Adding the sugar to the hot mixture eliminates most of the raw taste associated with uncooked confectioners' sugar frosting.
 

Photo courtesy Kimberly Vardeman, Creative Commons License.