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1
Heat oven to 350 degrees (325 degrees if using a dark or nonstick pan).
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2
Grease bottom only of 13x9-inch pan with shortening and lightly flour.
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3
In a small microwavable bowl, microwave the milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
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4
In a large bowl, beat the cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup of this cake mixture.
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5
Add the applesauce and the eggs; beat on low speed for about 30 seconds, scraping bowl occasionally (batter will be thick and grainy).
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6
Beat on medium speed 2 minutes, scraping bowl occasionally.
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7
Spread batter in pan.
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8
Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center.
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9
Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
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10
Bake 40 minutes or until center is set.
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11
Run knife around side of pan to loosen cake and let cool.
