Darn Good Chocolate Cake

• 1 package plain devil's food or dark chocolate fudge cake mix
• 1 package (3.9 oz) chocolate instant pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil, such as canola, safflower, soybean, or sunflower
• 1 1/2 cups semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350u0b0, mist a 12 cup bundt pan with vegetable oil spray and then dust with flour, shake out the excess flour.
2. Set pan aside.
3. Place the cake mix, pudding mix, sour cream, warm water and oil in a mixing bowl. Blend with an electric mixer at slow speed for 1 minute.
4. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat 2 to 3 more minutes. Add the 4 eggs and then mix an additional 2 minutes, scraping the sides of the bowl as needed.
5. Then fold in your chocolate chips.
6. Make sure they are dispersed throughout the batter.
7. Pour the batter into the bundt pan and place into the oven.
8. Bake cake until it springs back when pressed with your finger and it pulls away from the sides (usually 45 to 50 minutes). Cool cake for approximately 20 minutes. Run a long knife around the edge of the cake, invert it onto a cooling rack and allow it to continue to cool for approx. 20 minutes.
9. It is good when served warm.

cake, chocolate instant pudding, eggs, sour cream, water, vegetable oil, chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89414 (may not work)