Darn Good Chocolate Cake with Chocolate Frosting

• 
  
• vegetable oil spray -- for misting pan
• flour -- for dusting pan
• 1 package cake mix -- devil’s food or dark chocolate fudge
• 1 package chocolate instant pudding and pie filling -- 3.9 ounces
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 1 1/2 c. semisweet chocolate chips

Place rack in center of oven and preheat to 350. Lightly spray a 12-cup bundt pan, then dust with flour.

Place cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with and electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping sides if needed. The batter should look thick and well combined. Fold in chocolate chips, making sure they are well distributed. Pour batter in pan.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Invert onto rack and cool 20 minutes more.

Prepare Frosting.
Martha's Chocolate Icing

1 cup granulated sugar
5 Tbs. butter
1/3 cup whole milk
1 cup semisweet chocolate chips 

Preparation: 

Place sugar, butter and milk in a medium saucepan over medium-high heat. Stir until it comes to a boil--about three to four minutes. Still stirring, let mixture boil for one minute. Remove from heat. Stir in semisweet chocolate chips and stir smooth. Spread icing over a cooled cake or cupcakes, or pour over a Bundt cake. 

from Cake Mix Doctor--Chocolate