Too Much Chocolate Cake

I am posting this for safekeeping as it is our family's favorite cake recipe. It is very similar to a few others here on Zaar but IMO it's the best! :) The mini chips don't sink to the bottom, but regular chips will do just as well. I prefer to bake this as cupcakes as opposed to a bundt cake. Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar. Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! I used to copy recipes from online onto index cards for my recipe box (before I found Zaar). So much for my "safekeeping" theory. lol

• Ready In: 1 hr
• Serves: 12
• Yields: 1 Bundt

Ingredients

• 1 (18 1/4ounce) package  devil's food cake mix
• 1 (6 ounce) package instant chocolate pudding mix
• 1  cup sour cream
• 1  cup  vegetable oil
• 4  eggs
• 1⁄2 cup warm water
• 2  cups  semisweet mini chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan (or cupcake papers).
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
4. For cupcakes, follow the directions on the cake mix package for cooking time.