Chocolate Chocolate Chip Cake

This is in no way healthy, but it is quick and easy and people quite like it.

Ingredients:
1 package Devil's Food Cake Mix (Duncan Hines)
1 package Instant Chocolate Pudding (4 oz)
4 Eggs
3/4 cup oil
1/2 cup warm water
1 cup sour cream
12 ounces semi-sweet Chocolate Chips
Confectioner's Sugar

Directions:
Preheat oven to 350 degrees. Stir together first six ingredients. (Do NOT make the pudding. Just dump the powder in.) Add the chips at the last moment so they won't get too crushed. Pour batter into a greased and floured bundt pan. Bake at 350 degrees for about 60 minutes or until a toothpick comes out clean. Cool and sprinkle top with confectioner's sugar.

Note:

I recently made this in a gluten-free version, using Betty Crocker (I think) GF Devil's Food Cake Mix. The GF box is a few oz smaller than the regular box, which made the cake lovely and fudgy, and even those of us who didn't need to be GF clamored for more. So if you know someone with celiac, you could be their new best friend!