Preheat oven to 350 degrees.

In large bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed 2 minutes.

Divide batter in half; stir butterscotch chips into one half and melted chocolate into the other half.

Spoon half the butterscotch batter into greased 10-inch fluted tube pan; top with half the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.

Bake in preheated oven 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pan to wire rack to cool completely. Makes 12 to 16 servings.

Frosting:

1 cups butterscotch chips, melted

1 square (1 ounce) unsweetened chocolate, melted

5 to 6 tablespoons half-and-half cream

2 tablespoons finely chopped pecans

For frosting, combine butterscotch chips and chocolate in small mixing bowl.

Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top and sides of cake. Sprinkle with pecans.