To much chocolate cake with caramel icing

• 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 cup semisweet chocolate chips
• 1/2 can vanilla frosting
• 1/4 can caramel ice cream topping
• 1 mix both ingredients together and drizzle over cake

1. Preheat oven to 350F (175 degrees C)
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
3. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
4. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
5. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, drizzle caramel frosting

cake mix, sour cream, vegetable oil, eggs, water, chocolate chips, vanilla frosting, caramel ice cream topping, cake

Taken from cookpad.com/us/recipes/337430-to-much-chocolate-cake-with-caramel-icing (may not work)