1. Preheat oven to 350 degrees F. In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and 1/2 cup water.

2. Beat with an electric mixer on low speed just until blended.

3. Beat on medium speed 4 minutes, scraping down sides of bowl often.

4. Stir in chocolate chips.

5. Turn into a well-greased 12-cup bundt pan. Bake 50-60 mintues, or until a cake tester inserted in center comes out clean.

6. Let cool 10-15 minutes in pan, then invert to unmold onto a rack or serving plate and let cool completely.

7. Sift powdered sugar over top. Variation: Mocha Orange chocolate Cake Before beating, add 1/4 cup coffee-flavored liqueur and 2 tablespoons grated orange zest to cake mix along with other ingredients.

8. Proceed as directed in recipe above.

9. Variation: Mocha Orange chocolate Cake Before beating, add 1/4 cup raspberry-flavored liqueur to cake mix along with other ingredients.

10. After adding chips to batter, gently mix in 1/2 cup raspberry jam. Proceed as directed in recipe above.

11. Variation: Peanut butter Pudding Cake Substitute 1 (4-1/8 oz) package instant chocolate peanut butter chip pudding and pie filling mix for chocolate fudge or chocolate pudding mix. Use 1-1/2 or 2 cups peanut butter-flavored chips instead of chocolate chips.

12. Proceed as directed in recipe above.