- 1 (18.25 ounce) package chocolate cake mix
- 1 (3.9 ounce) package instant chocolate pudding mix
- 2 cups sour cream
- 4 eggs
- 1 cup water
- 3/4 cup vegetable oil
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt(R) pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.
- Alternate cooking directions: Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.