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  Cake: 6 oz pkg semi-sweet choco chips ( mint chips, white choc or 
  combination of, are also good)
  3/4 c chopped pecans
  1 box chocolate cake mix (devils food, chocolate fudge, etc. the 
  chocliater the better!)
  4 eggs
  1/2 c vegetable oil
  1 tsp vanilla
  1 3 1/2 oz, instant chocolate pudding mix
  1 8 oz contanier sour cream
  
  Toss choco-chips and pecans in 1 tbsp of dry cake mix.  Beat rest of
  ingredients together for about 3 minutes, then fold in chips and
  pecans.  Pour into greased and floured bundt or tube pan and bake 50
  minutes at 350F or until cake tests clean.
  
  For filling use either the strawberry buttercream or white chocolate
  buttercream, or if you're really bold and daring, use a layer of
  each!  I've made it all three ways, and believe me you'll get raves
  no matter which way you choose.
  
  Strawberry Butter cream (makes about 1 1/2 cups)
  
  1 1/4 sticks unsalted butter (1/2 plus 1/8 cup, my math is the greatest),
  cut into tbsps and softened slightly
  1 c powdered sugar
  2 egg yolks
  1/4 c pureed fresh strawberries, (or frozen, but drain really well)
  1 1/2 tbsps strawberry jam
  
  With mixer, cream butter and sugar till light and fluffy.  Mix in
  yolks, then add the pureed berries and jam.  Cover well and
  refridgerate until set.  (can be made a couple of days in advance).
  Soften the buttercream just until spreadable before using.
  
  white chocoate buttercream (makes about 1 1/2 cups)
  
  3 oz of top quality white chocolate, broken up
  1/8 c whipping cream
  1/2 c cold unsalted butter, cut into pieces
  1/2 c icing sugar
  
  Melt chocolate in double boiler over hot water (not boiling), along
  with the cream, stirring until smooth.  Transfer to a large mixing
  bowl and cool to room temp.  Gradually beat in the cold butter and
  icing sugar until light and fluffy.  Can be made ahead, but you may
  have to rebeat to fluff up.
  
  Chocolate Glaze (makes about 2/3 cup)
  
  3 ounces top quality semisweet chocolate, finely chopped
  1/3 c whipping cream, scalded
  2 tsps grand marnier
  
  Place chocolate in small bowl and add hot cream.  Cover and let sit
  5 minutes.  Add grand marnier and stir slowly until chocolate melts
  and mixture is smooth.( be careful not to incorporate any air into
  the chocolate mixture).  Cool just till tepid (warm but not hot).
  
  Assembling cake: Cut cake into 3 layers.  Spread with choice of
  butter cream, or do a layer of each.  Pour tepid glaze over cake,
  tilting slightly so entire cake is covered.  This works best if you
  put the cake on a cake rack which is placed over a waxed paper
  covered pan.  Refridgerate cake for at least one hour before
  serving.  Decorate with rosettes made from buttercream or fresh
  strawberries.  
  
  Will feed 10-15 people as this is a really rich cake.