Super Moist Fudge Bundt Cake


1 devils food cake mix

1 4-serving instant chocolate pudding mix

4 large eggs

1 cup sour cream (not low-fat or fat-free)

1/2 cup warm water

1/2 cup vegetable oil (I use canola)

1 1/2 cups semi-sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter. I usually dust mine with powdered sugar for an elegant look before digging in. Today there was no powdered sugar to be found in the pantry so I used a little granulated sugar just for texture.