Darn Good Chocolate Cake

Place a rack in the center of the oven and heat oven to 350ºF. Lightly mist a 12-cup Bundt pan with cooking oil spray, then dust with flour. Shake out excess flour. Set the pan aside.

Combine the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer at 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 down the sides of the bowl again if needed. The batter should look thick and well-combined.

Fold in chocolate chips, making sure they are well-distributed throughout the batter. Pour the batter into a prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

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 the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a cooling rack to cool completely, 20 minutes more. Or invert it onto a serving plate to slice and serve while still warm.