SUBMITTED BY Rick Thompson
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350F.
In a large bowl, mix 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 cup Bundt pan.
Bake for 50 to 55 minutes or until top feels 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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