In a stand mixer fitted with the paddle attachment, place 1 pound 12oz whole eggs and 5 pounds crème cake mix. Mix on 1st speed for one minute, scrape bowl and mix 3 minutes medium speed. Add 1 pound 8oz oil, 1 pound 2oz water, 12oz sweet potato puree, and 4oz bread flour slowly on 1st speed. Scrape bowl and mix 3 minutes on low speed. Fold in 8oz pecans and 10oz milk chocolate chips. Treat a 10 inch bundt pan with pan spray and deposit 2 pounds 8oz prepared batter. Bake at 350°F for 35 minutes or until cake springs back lightly when touched. Let cool 10 minutes then depan. Let cool completely and glaze, decorate with more chocolate chips and pecans (optional).
Sweet potato puree can be made one of 3 ways, use the method that fits best in your shop.
Method 1: peel and cube sweet potatoes, boil until tender, drain, and puree.
Method 2: roast sweet potatoes whole at 350F, let cool completely, peel off skin, and puree.
Method 3: using canned sweet potatoes, drain sweet potatoes, reserving liquid. Puree sweet potatoes, adding more liquid as needed to puree evenly.