(Houston Chronicle and Chronicle-tested)
1 package chocolate cake mix (we used Duncan Hines devils food)
1 (3.9-ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup butter, room temperature
5 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
Powdered sugar (optional)
Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
Stir together cake mix and pudding mix in a mixer bowl. Make a well in center and add sour cream, butter, eggs and vanilla. Beat on low speed until blended. Scrape bowl and beat again. Fold in chocolate chips. Batter will be thick (mousse consistency). Pour into pan.
Bake 60 to 70 minutes. Let cool in pan 10 minutes, then turn out onto a wire rack and cool completely. When completely cooled, sprinkle with powered sugar, then slice and serve.
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