German Chocolate Chip Pound Cake
1 package German chocolate cake mix (2 layer size)
1 small package chocolate fudge instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 1/2 cups mini semisweet chocolate chips
Glaze
1/2 cup mini semisweet chocolate chips
2 tablespoons milk
Preheat oven to 350 degrees F. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well mixed. Fold in the chocolate chips and mix well. Pour the batter into the prepared pan.
Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, approx. 50 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
For the glaze, combine the chocolate chips and milk in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes.
Place the cake on a serving platter and spoon the warm glaze over it. Let the cake rest for 10 minutes before slicing.