1 pk Non-instant chocolate
-pudding =(3.4 oz.) 1 pk Chocolate cake mix; 18 oz
lg Eggs 1 c Sour cream
1 c Chocolate chips; up to 2
Recipe by: LYNN HERRICK RFWK29A Heat oven to 350. Grease 12 cup BUNDT cake pan. Cook pudding according to package directions. Combine cake mix, eggs, sour cream and hot pudding in large bowl and electric beat until smooth. Fold in chocolate chips. Transfer batter to BUNDT pan and bake 50 – 55 minutes or until toothpick stuck in center comes out clean. Cool in BUNDT pan 5 minutes and invert onto wire rack. Frost with still more chocolate or dust with powdered sugar. SOURCE: Rekindle: Cooking With Fire – Chicago Tribune —–