1 (18.25 oz) package devil's food or fudge cake mix
1 3.9-oz. pkg. chocolate instant pudding mix
1 c sour cream
1/2 c water
1/2 c vegetable oil
4 large eggs
1 1/2 c semisweet chocolate chips
1 cup granulated sugar
5 Tbs. butter
1/3 cup whole milk
1 cup semisweet chocolate chips
Place rack in center of oven and heat to 350. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two to three minutes more, scraping down bowl.
Fold in chocolate chips, making sure to distribute them well. Turn batter into the Bundt pan and bake at 350 for 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool for 20 more minutes. Meanwhile, prepare icing.
Place sugar, butter and milk in a medium saucepan over medium-high heat. Stir until it comes to a boil--about three to four minutes. Still stirring, let mixture boil for one minute. Remove from heat. Stir in semisweet chocolate chips and stir smooth. Spread icing over a cooled cake or cupcakes, or pour over a Bundt cake.
Time: 90 minutes Serves: 16
I like to put chopped walnuts on this cake. This recipe is from Anne Byrn's The Cake Mix Doctor and can be found at: http://www.hgtv.com/hgtv/ah_recipes_cookies_candy/article/0,1801,HGTV_3173_1392791,00.html.