Triple Chocolate Bundt Cake

You had me at "triple chocolate."  This cake turned out so good I had to share it with you. I made this for a dessert for Saturday night's dinner and its Tuesday and we're still enjoying chocolate cake that's just as delicious as it was on Saturday.  It is the opposite of dry, does not require frosting, melts in your mouth and fulfills all your chocolate cravings.  It makes box cake taste like it came from a bakery.  Seriously, if you like chocolate you have to try this cake! Get baking!!!

INGREDIENTS
1 package devil's food chocolate cake mix
1 package instant chocolate pudding (3.9 oz)
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 cup chocolate chips (semi-sweet or milk chocolate)

Preheat oven to 350'.  Grease and flour a 12 cup bundt pan.  Mix ingredients (except chocolate chips) with a stand or hand held mixer for 3 minutes on medium-high speed.  Add in the chocolate chips and mix an additional 30 seconds.  Pour batter into pan.  Bake for 50 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan for at least an hour before inverting onto a platter.  Dust with powdered sugar if you'd like.

FROSTING (optional)
2 tablespoons cocoa powder
1 cup powdered sugar
1/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons melted butter

Mix together and drizzle over the cake.

Cake recipe adapted from Too Much Chocolate Cake