1 small box instant chocolate pudding
1 (18.25 ounce) box chocolate cake mix
1 (12 ounce) bag semisweet chocolate chips
1 3/4 cups milk
1 cup chopped pecans
Vanilla ice cream or whipped cream
Combine all the ingredients except pecans and vanilla ice cream (or whipped cream) in a large mixing bowl, stirring by hand until well-blended (about 2 minutes).
Fold in pecans and pour batter into a greased Bundt pan.
Bake at 350 degrees F for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
Cool in pan 30 minutes, then remove.
NOTE: Frosting is not needed; serve with ice cream or whipped cream, if desired.