Chocolate Cathedral Cake

• 1 (16 ounce) package Duncan Hines yellow cake mix (or any yellow cake mix that does not contain pudding)
• 2 (16 ounce) packages instant chocolate pudding mix
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 4 eggs
• 1 (12 ounce) package chocolate chips

1. Preheat the oven to 325 degrees Fahrenheit.
2. Blend all ingredients (except the chocolate chips) until the mixture is smooth and free of bumps.
3. Once the mixture is fully blended, fold in the chocolate chips. Make sure the chips are evenly distributed across the entire mix.
4. Grease your bundt pan. Note: the more grooves, nooks, corners, and crannies your pan has, the more grease you will need.).
5. Lightly dust the pan with flour. This will assist in post-oven cake removal.
6. Bake for 1 hour. Note: this does not mean open the door every five minutes to check on it. I highly doubt your cake will get up and run away!.
7. Allow to cool in the pan for 1.5 hours. A complex bundt pan will require more cooling time.

cake mix, instant chocolate pudding, water, vegetable oil, vanilla, eggs, chocolate chips

Taken from www.food.com/recipe/chocolate-cathedral-cake-429632 (may not work)