Red, White and Brew

I had this cake last weekend - yum! It was chocolaty, rich, and moist

• 1 pkg. (18.25 oz.) plain Devil’s food or dark chocolate fudge cake mix
• 1 pkg. (3.9 oz.or 4½ c. serving) chocolate instant pudding mix
• 4 eggs
• 1 cup sour cream
• ½ cup warm water
• ½ cup vegetable oil
• 1½ cup semisweet chocolate chips
• Ready made chocolate frosting or powdered sugar

Preheat oven to 350°. Lightly mist a 12 c. bundt pan with non-stick spray and then flour. Set aside. Mix everything except chocolate chips for 1 minute on low. Fold in the chocolate chips. Bake the cake until it springs when lightly pressed, 45-50 minutes. Let stand for at least 30 min.
Ice with frosting or dust with powdered sugar

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