Oh so Chocolaty, Chocolate Cake

We've just come back from spending a few days and New Year's with our dear friend, Billye Jo in Florida.  She's been such an important part of our life for more than 30 years...celebrating our joys and sharing our sorrows.  Part of her magic  has always been the incredible dishes created in her kitchen.  That is still true and has been discovered by members of her church family.  Her ham biscuits (I'll share in another post), casseroles, and desserts are often requested.  When I asked for some of her recipes she asked if I wanted the usual for 6/8 or the one for 100!  On this trip, one of my favorites was an amazing chocolate cake.  It's moist, sweet, and oh so chocolaty!

Ingredients
One package Duncan Hines Butter Recipe Fudge Cake Mix (18.25 ounces)
One package (3.9 oz) chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cup semisweet mini chocolate chips

1.  Place a rack in the center of the oven and preheat oven to 350 degrees.  Lightly spray a 12 cup bundt pan with Pam and dust with flour.  Shake out excess flour and set aside.
2.  Combine the cake mix, pudding mix, eggs, sour cream, water and oil in a large mixing bowl.  Blend with a mixer for 1 minute on slow speed, stop and scrape sides, beat for another 2 or 3 minutes at medium speed.
3.  Fold in chocolate chips, making sure they are spread throughout the batter.
4.  Pour in bundt pan and bake for 50-60 minutes, until it springs back when you touch with your finger.
5. Remove and cool on a wire rack for 20 minutes in pan.
6.  Carefully run a knife around the edge and either invert on wire rack to cool or invert on plate and serve warm. Yummy!!!
7.  Optional..This can be topped with your favorite chocolate frosting or glaze.