CAKE:

1 box Duncan Hines devils food mix
1 box instant chocolate pudding mix
2 tbsp. espresso powder
1 c. sour cream, room temperature
3/4 c. vegetable oil
1/2 c. water
4 lg. eggs, room temperature
12 oz. semi-sweet chocolate chips

GLAZE:

6 oz. semi-sweet chocolate, e.g. Baker's brand sq.
6 oz. butter
2 tbsp. light corn syrup

Preheat oven to 350 degrees. In a mixing bowl, combine mix, pudding, espresso powder, sour cream, oil, water and eggs. Mix on low speed until moist. Beat on medium-high setting for 2 minutes, until thick and well blended. Add chocolate chips. Pour mixture into bundt pan. Bake 50 to 60 minutes (test with cake tester after 50 minutes). Cool in pan for 15 minutes. Invert onto rack. Cool completely.

For Glaze: Melt chocolate squares, butter and corn syrup in double boiler. Remove mixture from heat. Wait 15 minutes. Put cookie sheet lined with wax paper under the cake and rack. Pour glaze over top with a spoon, dripping glaze inside and outside of cake.