1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package Hershey’s instant chocolate pudding mix
1 cup Daisy Sour Cream
1 cup Wesson vegetable oil
4 Eggland’s Best eggs
1/2 cup warm water
2 cups Hershey’s semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Source : allrecipes.com