| | Directions | | Preheat oven to 350°. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 C. bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. |
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| Ingredients | | - |  | 1 package devils food cake mix (18 1/4 ounce pkg) |
| - | | 1 package instant chocolate pudding mix (5.9 ounce pkg) |
| - | | 1 cup sour cream |
| - | | 1 cup vegetable oil |
| - | | 4 eggs |
| - | | 1/2 cup warm water |
| - | | 2 cups semisweet chocolate chips |
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