From: Monica Bradley
This cake is extra moist - delicious with caramel sauce and vanilla ice cream.
18.25 oz. pkg. chocolate cake mix
3.9 oz. pkg. instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup of hot water
1 cup sour cream
1 tsp vanilla extract
1 cup mini or regular semisweet chocolate chips
Preheat oven to 350°. Grease and flour a 10" bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour. Allow to cool (20-30 minutes). Dust with powdered sugar if desired. Yield: 12 servings
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