Too Much Chocolate Cake

Christine makes this and it's a Madison and Quinn favorite.

Ingredients:

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream (Fage sour cream only)

1 cup vegetable oil

4 eggs

1/2 milk (the recipe calls for warm water, but Christine uses milk)

2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water.  Stir in the chocolate chips and pour batter into a

well-greased 12 cup bundt pan.

Bake for 50 to 500 minutes, or until the top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

If desired, dust the cake with powdered sugar or glaze using Ghiradelli Dark Chocolate melting wafers.