Instructions: Preheat oven to 350 degrees. Lightly coat 12 cup Bundt pan with nonstick cooking spray, then dust with flour. Shake out excess flour. Set pan aside.

In large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, warm water and oil. Blend with electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat 2 to 3 minutes more, scraping sides down. Batter should look thick and well-combined.

Fold in chocolate chips, making sure they are distributed throughout batter. Pour batter into prepared pan, smoothing top.

Bake until cake springs back when lightly pressed with finger and just starts to pull away from sides of pan, 45 to 50 minutes. Remove pan from oven and place on wire rack to cool 20 minutes. Run long, sharp knife around edge of cake and invert onto rack to cool completely, 20 minutes more. Or invert it onto serving platter to slice and serve while still warm.

Store cake, covered in aluminum foil or plastic wrap, at room temperature up to 1 week. Or freeze it wrapped in foil, up to 6 months. Thaw cake overnight on counter before serving.

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