-about 2 cups Powdered sugar Preheat oven to 180ºC . In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and half cup water. Beat with an electric mixer on low speed just until blended. Beat on medium speed 4 minutes, scraping down sides of bowl often. Stir in chocolate chips. Turn into a well-greased 12-cup bundt pan. Bake 50-60 mintues, or until a cake tester inserted in center comes out clean. Let cool 10-15 minutes in pan, then invert to unmold onto a rack or serving plate and let cool completely. Sift powdered sugar over top. Variation: Mocha Orange Chocolate Cake Before beating, add quarter cup coffee-flavored liqueur and 2 tablespoons grated orange zest to cake mix along with other ingredients. Proceed as directed in recipe above. Variation: Mocha Orange Chocolate Cake Before beating, add quarter cup raspberry-flavored liqueur to cake mix along with other ingredients. After adding chips to batter, gently mix in half cup raspberry jam. Proceed as directed in recipe above. Variation: Peanut Butter Pudding Cake Substitute 1 (4- 0.125 oz) package instant chocolate peanut butter chip pudding and pie filling mix for chocolate fudge or chocolate pudding mix. Use 1- half or 2 cups peanut butter-flavored chips instead of chocolate chips. Proceed as directed in recipe above. Shared and MM by Judi M. Phelps (G.PHELPS1) GENIE, (JPHELPS) NVN. Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com ----