I think this might be my new favorite chocolate cake. It was rich, but not overly so, and very moist, perfected only by a large scoop of french vanilla ice cream. My husband says I can't really take credit for it being so good since the recipe hinges on a cake mix. So I won't take any credit. I'll fully admit to loving something made from a box. It was that delicious!
1 devil's food cake mix
1 (5.9 oz) package instant chocolate pudding mix
1 cup sour cream (I used greek yogurt)
1 cup vegetable oil
1/2 cup warm water
2 cups chocolate chips
Preheat oven to 350.
In a large bowl, beat eggs. Add cake and pudding mixes, sour cream, oil, and water. Mix well. Stir in the chocolate chips and pour batter into a well greased 12cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. (It took my cake a full 60 minutes) Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust with powdered sugar and serve with ice cream!