My new favorite chocolate cake

This isn't much different from the chocolate cake recipe I used before, but I do like it even better and so it's my new go-to chocolate cake recipe.  I made it as a bundt cake for a dinner party with friends and also as a round layered birthday cake for Darla, and both times it turned out fabulous.  It's a very versatile, moist, yummy recipe!


Ingredients

• Chocolate Cake Mix (I prefer devil food cake, but any cake mix will do) 
• Chocolate Instant Pudding, 3.9 oz size 
• 4 eggs 
• 1 cup sour cream 
• ¾ cup water 
• ¾ cup oil 
• 1/2 bag chocolate chips (I prefer mini chips) 

Instructions

Preheat oven to 350 degrees. Mix all ingredients well and pour batter into a well-greased and floured pan. Bake on middle rack for 40-50 minutes. Remove from oven when a toothpick comes out clean.

IF MAKING A BUNDT CAKE: Let cake cool completely in pan. Take a small slender spatula and loosen cake around the outside & inside edges. Tip upside down onto platter.  Whip up the icing for the top of the bundt while it's cooling:

Bundt Chocolate Icing

• 2 tablespoons cocoa powder
• 1 cup powdered sugar
• ¼ teaspoon vanilla
• 1-2 tablespoons milk
• 2 tablespoons melted butter

Mix together the ingredients. Stir forever, until it’s smooth and thick. If it’s not runny enough, add a bit of warm water or more melted butter until it’s at the consistency you like.  You want it runny, because when the cake is cool you just drizzle this all over the top for some more chocolate deliciousness.