cooking oil spray
flour for dusting
1 (18.25 oz) pkg. plain devils food cake mix**
1 (3.9 oz) pkg. chocolate instant pudding mix
4 large eggs
1 c. sour cream
1/2 c. warm water
1/2 c. vegetable oil
1 1/2 c. semi-sweet chocolate chips

**Or dark chocolate fudge cake mix.

Preheat oven 350°F. Lightly mist a 12 cup Bundt pan with cooking oil spray and dust with flour. Shake out excess flour, set pan aside. Combine cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl, blend with electric mixer at low speed for 1 minute. Scrape down sides of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 to 3 minutes more. Batter should be thick and mixed thoroughly. Fold in chocolate chips, making sure they are well distributed. Pour batter into prepared pan, smoothing it out.

Bake for 45-50 minutes or until it springs back when lightly pressed with your finger and just starts to pull away from side of pan. Place pan on wire rack to cool for 30 minutes. Run a knife around edge of cake and invert on to rack to cool completely (20 minutes), or invert onto serving platter to slice and serve while still warm.

Makes 16 servings.