Triple Chocolate Cake

1 chocolate cake mix, any kind

1 (3.4-ounce) package instant chocolate pudding

1 cup sour cream

3/4 cup vegetable oil

3/4 cup water

1 (12-ounce) bag semisweet chocolate chips

4 eggs

Preheat oven to 325°.

Put all ingredients in a mixing bowl and mix for nine minutes. Pour into a very well-greased Bundt cake pan. Bake 1 hour.

Let cool in pan for 1 hour before removing. (It tastes much better once cooled.) Store in refrigerator.

Though this cake does not require frosting—it is very sweet and very rich—it can be dusted with powdered sugar or drizzled with ganache for presentation purposes.

Note: This recipe adapts well to two standard loaf pans or sixteen mini-loaf pans. (Adjust baking time for mini loaves.)

This recipe can be found here.