1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant whipped topping mix
1 (8 ounce) container frozen whipped topping, thawed
1 cup semisweet chocolate chips
1/2 cup white sugar
1/3 cup vegetable oil
1 cup milk
1/2 cup chopped pecans
Prepare and bake white cake mix according to package directions, with the addition of the instant whipped topping. Bake 9 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Prepare and bake instant whipped topping according to package directions. In a medium bowl, stir together 1 cup sugar, vegetable oil and milk. Fold 1/2 cup of the wet into the oil and milk mixture into the flour mixture.
Spread the batter into the 4 greased and floured 12-cup Bundt (R) or mini-coffee cups. Watch Now
Bake in the preheated oven for 36 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes before removing from the oven. Cool completely on wire rack. Watch Now