Darn Good Chocolate Cake With Martha's Icing

This is from the cake doctor. There was another one posted that had changed it, but the first time I made this I couldn't think of any changes I would make. I got this recipe from Shelly who I taught kindergarten with and all of the chocolate lovers in our group were smiling when she brought this to our gatherings. I have baked this in the bundt pan and some of the icing goes into the hole giving each piece a little bit of fudge. I used my Lady Ann pan and put all of the icing in the indention making it decadent and impressive.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 18 1⁄4 ounces  devil's food cake mix or 18 1⁄4 ounces  fudge cake mix
• 4 ounces instant chocolate pudding mix
• 1  cup sour cream
• 1⁄2 cup  vegetable oil
• 1⁄2 cup water
• 4  large eggs
• 1 1⁄2 cups  semi-sweet chocolate chips
•  icing
• 1  cup sugar
• 5  tablespoons butter
• 1⁄3 cup  whole milk
• 1  cup  semi-sweet chocolate chips

Directions

1. Pre-heat oven to 350 degrees.
2. Lightly mist a 12 Bundt pan with PAM and dust with flour.
3. Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
4. Blend with electric beaters on low speed for 1 minute.
5. Stop and scrape down bowl.
6. Increase speed to medium and beat 2-3 minutes more.
7. Fold in chips.
8. Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
9. Place on wire rack and cool for 20 minutes.
10. I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
11. Meanwhile make icing.
12. Place sugar, butter and milk in medium saucepan over medium-high heat.
13. Stir until it comes to a boil- about 3-4 minutes.
14. Still stirring let mixture boil for 1 minute.
15. Remove from heat.
16. Stir in chips and stir until smooth.
17. Pour and drizzle over bundt cake.