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Ingredients
CAKE:
  • 1 (15.25 ounce) box chocolate cake mix
  • 1 (3.9 ounce) box instant chocolate pudding
  • 1 (16 ounce) container sour cream
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • 2 cups semi-sweet chocolate chips

FROSTING:
  • ¼ cup butter, room temperature
  • ¼ cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup heavy cream
Steps
CAKE:
  1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
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