Decadent Chocolate Bundt Cake

• 1 pkg. (18.25 oz/515 g) devil's food cake mix (I have used whatever chocolate cake mix I have on hand.)
• 1 pkg. (4 serving size) chocolate instant pudding mix
• 4 eggs
• 1 cup sour cream (250 mL)
• ½ cup water (125 mL)
• 1 cup milk chocolate chips (250 mL) (I use semi-sweet most of the time since I am too lazy to go to the store.)

Frosting: (Usually, I use whatever ready-made chocolate frosting I have on hand in the pantry.)

2/3 cup milk chocolate chips, melted (150 mL)

1/3 cup sour cream (75 mL)

Preheat oven to 350°F (180°C).

Cake:

In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream and water. Beat on medium speed for 2 minutes. Stir in chocolate chips. Spread batter evenly in prepared bundt pan. Bake 50 to 60 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.

Frosting:

Combine melted chocolate chips and sour cream, stirring until smooth. Spread over cake. Cool to let frosting set.