Rocky Road Layer Cake

   1 pkg devil's food cake mix
   1 pkg (3.9 oz) chocolate flavor instant pudding mix
   1 1/3 cups buttermilk
   3 eggs
   1/2 cup vegetable oil
   1 1/4 cups mini semisweet chocolate chips
   3/4 cup coarsely chopped pecans, toasted
   1/2 cup butter, softened
   6 cups confectioners sugar
   6 oz unsweetened chocolate, melted
   6-8 tbsp milk
   1 cup marshmallow fluff or creme
   1 tsp vanilla extract
   1/2 cup miniature marshmallows
   chocolate chunks, mini marshmallows, and pecans, optional

   Preheat oven to 350 F.  Coat two - 9 inch round cake pans with cooking 
spray. 
Set aside.  On low speed, beat the cake mix, dry pudding mix, buttermilk, eggs,
and oil for 30 seconds.  Increase speed to medium-high and beat for two minutes.
Stir in one cup of the chocolate chips and pecans.  Divide the cake batter
between the two prepared cake pans.  Bake for 25-30 minutes or until a toothpick
inserted into the center comes out clean.  Cool on wire racks for 20 minutes. 
Remove from the cake pans and cool completely.  On high speed, beat the softened
butter until smooth.  Reduce speed to low and gradually add the confectioners
sugar anf melted chocolate.  Beat in enough milk until the mixture is smooth. 
Beat in the marshmallow fluff and vanilla until smooth.  Place one cake layer on
a serving dish.  Spread with      1 1/2     cups of the frosting.  Press mini
marshmallows and remaining chips into the frosting.  Top with remaining cake
layer.  Spread top and sides of the cake with
  remaining frosting.  Garnish with chocolate chunks, marshmallows, and pecans,
if desired.

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