Double Chocolate Bundt Cake

When I don't have time to bake but need a great double-chocolate cake for a funeral dinner, potluck or family or neighbors, here's the one I like. It has excellent flavor, requires no frosting, stays moist for several days and is a one-bowl wonder.

Ingredients

• 1 (18.25 ounce) box chocolate cake mix
• 1 small box chocolate instant pudding
• One-half cup warm water
• One-half cup vegetable oil
• 8 ounces sour cream
• 4 eggs
• 1 (twelve ounce) package semisweet chocolate chips
• Confectioners' sugar

Directions

Combine all ingredients except chocolate chips and beat for four minutes. Fold in chocolate chips. Pour into a greased Bundt pan and bake at 350 degrees F for 50 to 60 minutes. Cool, plate and dust with confectioners' sugar when completely cool.

By Ronsan from Southwest Missouri