Chocolate Bundt Cake (Tiffani)

1 box of chocolate cake mix (can be any flavor depending on the taste you want from the cake)

1 small box of instant chocolate pudding (any flavor)

1 C. sour cream (I use low fat)

1/2 C. water

1/2 C. vegetable oil

4 eggs

1 1/2 C. chocolate chips

Grease a large Bundt pan with oil & flour (my favorite Bundt pan is stoneware).  Mix all ingredients, except chocolate chips, in a mixer.  Beat on low for 1 minute to blend ingredients.  Scrap sides of bowl.  Mix for 3 minutes on medium.  Then fold in chocolate chips.  Pour batter into Bundt pan (it is thick).  Bake at 350 for 58-62 minutes.  Cake is done when it springs back when lightly touched.  Cool on wire rack for 20 minutes.  Run a spatula along edges of cake and invert onto rack.  Let cool. (can be served warm)

Icing: 3/4 C. chocolate chips & 3Tbsp. milk.

For the glaze , combine chocolate chips and milk in small saucepan over low heat.  Stir until the chocolate has melted and the mixture has thickened slightly, 1-2 minutes.  Spoon over top of cake.