1 pkg. (4-serving size) chocolate instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
1 bag (6 oz.) semisweet chocolate chips (1 cup)
1/3 cup caramel topping
Chopped nuts
2. Beat cake mix, pudding mix, water, butter and eggs in large bowl with electric mixer on low speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
3. Bake 53-57 minutes or until toothpick inserted in center comes out clean. Cool 15 mintues in pan. Remove from pan to plate. Cool 30 minutes. Prick top and side of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.