Chocolate-Sour Cream Frosting
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 pinch salt
6 ounces cream cheese
3 ounces unsalted butter
9 ounces bittersweet chocolate (melted and cooled)
3/4 cup sour cream

sift together powdered sugar, cocoa, and salt. With an electric mixer on medium-high speed, beat cream-cheese and butter until pale and fluffy. Reduce speed to low. gradually add sugar mixture; mix until combined. mix in melted and cooled choclate and then sour cream; scrape down sides of bowl and continue beating until smooth. makes 4 cups.

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.