1 package plain devil's food or dark chocolate fudge cake mix
1 (3.9 oz) package chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips
(Optonal) Powdered sugar (for dusting)
Preheat oven to 350. Place cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl. Blend on low for 1 minute, scrape bowl, and blend on medium 2 more minutes. Batter should look thick and well combined. Fold in chocolate chips, making sure they are well distributed. Pour batter into greased and floured Bundt pan. Bake 45-50 minutes, or until cake springs back when lightly touched and cake just starts to pull away from sides of pan. Place on rack to cool for 20 minutes before inverting and letting it cool completely (at least 20 more minutes). No icing needed.
Variation: for cupcakes, bake 20 minutes (makes approx. 24)
recipe from The Cake Doctor
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