This cake is a winner!
1 pkg Duncan Hines Moist Deluxe yellow cake mix
1 pkg 3.9 oz instant chocolate pudding
2 tbsp cocoa powder
1/2 cup sugar
8 oz sour cream
3/4 cup vegetable oil
3/4 cup water
1 1/2 cups mini semi-sweet chocolate chips
Preheat oven to 350 degrees.
Combine first four ingredients in a mixer until thoroughly blended. In a separate bowl, whisk together sour cream, oil, water and eggs until thoroughly blended. Turn on mixer and gradually add the wet mixture to dry mixture, stopping halfway through to scrape sides of bowl. Do not over-mix. Once mixture is combined, fold in chocolate chips.
Pour into a greased (Pam) fluted bundt pan and bake for 50–55 minutes. Allow cake to rest for 20 minutes.
I like to drizzle chocolate sauce over the cake and a nice scoop of ice cream! But, it is great without either. Be sure to try it and be ready to try it again and again.