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Choco-Holic Cake

CAKE
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
1 cup milk
1/2 cup sour cream
4 large eggs
2 cups (12-oz. pkg.) Ghiradelli Semi-Sweet Chocolate Morsels
1 cup chopped walnuts

GLAZE
2 ounces Ghiradelli Dark Chocolate
3 tablespoons butter
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
1/2 tsp Orange Extract


FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

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FOR GLAZE:

MELT Dark Chocolate and butter in a Double Boiler , stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract. Stir in Orange Extract.

POUR glaze over cake.