Darn Good Chocolate Cake

Ingredients: 

• Cooking Oil Spray
• Flour for dusting
• 18.25-ounce package plain devils food or dark chocolate fudge cake mix
• 3.9-ounce package instant chocolate pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 1 1/2 cups semisweet chocolate chips

Instructions:

• Place a rack in the center of the oven and heat the oven to 350 degrees.  Lightly mist a 12-cup Bundt pan with cooking oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside
• Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl.  Blend with a electric mixer at low speed for 1 minute.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 to 3 more minutes, scraping down the sides of the bowl if needed.  The batter should look thick and well combined
• Fold in the chocolate chips, making sure they are well distributed throughout the batter.  Pour the batter into the prepared pan, smooting it out with a rubber spatula.  Place pan in oven.
• Bake until cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.  Remove the pan from the oven and place on a wire rack to cool for 30 minutes.  Run a knife around the edge of the cake and invert onto the rack to cool completely or invert onto a serving platter and serve while still warm