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• 1 box Devil’s Food cake mix • 1 package (≈ 3.9 oz) instant chocolate pudding mix (I also used a tablespoon of espresso powder but that’s optional) • 1 cup sour cream • 4 large eggs • ½ cup water • ½ cup vegetable (or canola) oil • 1½ cups mini (or regular) chocolate chips Directions: Preheat oven to 350 °F . Grease and flour your bundt pan thoroughly (or use a nonstick spray flour). Ensure every nook is covered so it doesn’t stick. In a large bowl, combine the cake mix and instant pudding mix.
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