• Preheat oven to 350 degrees
• Lightly mist tube pan with vegetable oil spray. Dust with flour. Set aside.
• Place 2 tablespoons of the cake mix, chocolate chips and pecans in small bowl. Mix and set aside.
• Place remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute. Scrape down sides of bowl with a rubber spatula.
• Increase speed to medium and beat 2 to 3 minutes more scraping sides down as needed. The batter should be thick and well blended.
• Fold in the chocolate chip and pecan mixture until it is well distributed.
• Pour batter into the pan, smoothing the top. Place on center rack in oven.
• Bake the cake until it springs back when lightly pressed with your finger and starts to pull away from sides of the pan. 50 to 55 minutes.
• Remove from oven and let it cool on a wire rack for 15 minutes.
• Run a long, sharp knife around the edge of the cake and invert onto a cooling rack then invert again onto a serving platter to finish cooling. 20 minutes.

Frosting

• Heat the brown sugar and butter in a saucepan over medium heat.
• Simmer, stirring constantly, 2 minutes.
• Carefully stir in the milk and bring the mixture to a boil.
• Remove the pan from the heat and cool slightly.
• Place the powdered sugar in a large mixing bowl and pour on the hot sugar mixture.
• Beat with an electric mixer on low speed until frosting is smoothe and creamy, 2 to 3 minutes. (Use while warm or frosting will harden.)
• Frost the top of the cake using clean, smooth strokes.
• Let frosted cake stand for 30 minutes before slicing and serving.