Chocolate Chip Bundt Cake
Courtesy of an old family recipe
1 box of yellow cake mix
1 4.5 ounce instant chocolate pudding mix
8 ounces of sour cream
3/4 cup of oil
3/4 cup of water
1 cup of semi-sweet chocolate chips (I use a whole 12 ounce bag - minus the few handfuls that John takes out of the bag)
1 cup of chopped pecan pieces
Mix cake mix, pudding mix, sour cream, oil, water, and eggs until smooth. Then stir in the chocolate chips and pecan pieces. Bake in a bundt or angel food pan at 350 degrees for 1 hour or until a tester comes out clean.
Let it cool before serving. I sometimes dust the top with powdered sugar for a decorative effect, but that is not neccessary.