Nothing Bundt Cake

1 package devil’s food cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
1 cup sour cream
1/2 cup canola oil
1/2 cup water
4 large eggs, room temperature
3 teaspoons vanilla extract
1 cup semisweet chocolate chips
Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1-1/2 teaspoons vanilla extract
3 cups confectioners’ sugar

Step 1: Prepare the pan
This step is important! The more ornate the design, the more carefully you need to grease the Bundt pan. (This recipe assumes a 10-inch fluted tube pan. See below for tips for using different sizes or shapes.)
Plop a generous amount of shortening onto a paper towel and wipe the interior of the pan. Then sprinkle flour over the pan and tap away the excess.

Step 2: Combine ingredients
In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium speed for two minutes.
Fold in the chocolate chips, carefully distributing them throughout the batter.

Step 3: Bake
Transfer the batter to your prepared Bundt pan. Bake at 350ºF until a toothpick inserted near the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan for 10 minutes, then remove the cake.
Set the cake on a wire rack to cool completely before frosting.

Step 4: Make the frosting
In a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar.
You can simply spread the frosting across the top of the cake, but to achieve the signature Nothing Bundt Cakes look, use a piping bag to pipe the frosting in thick stripes down the cake.