4 oz. box of instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
4 eggs
1 1/2 c. chocolate chips
Preheat oven to 350 F.
Grease 2 9-inch round cake pans. Dust with flour and tap out the excess. Set aside.
In a large mixing bowl, combine the cake mix, pudding, sour cream, water, oil, and eggs. Blend with an electric mixer on low for 1 minute. Stop and scrape down the sides of the bowl.
On medium speed, continue to blend for 2-3 minutes more. The batter will be thick and should look well combined.
Fold in the chocolate chips.
Pour batter into prepared pans and smooth it out.
Bake for 25-32 minutes. Make sure the middle is cooked. Don't let it overcook.
Allow to cool in the pans for 20 minutes. Preferably on a wire rack.
Run a knife along the edges of the cake pans and remove cake by inverting it. Cool for another 20 minutes on the wire rack, right side up.
When the cake layers are completely cool, then it is time to frost them. If you'd like more than a two layer cake, cut the layers in half.
Use whatever frosting you'd like. I used a homemade buttercream frosting, but even store bought would work!
Here's a link to the original cake recipe: http://www.food.com/recipe/darn-good-chocolate-cake-cake-mix-cake-87205
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