1 devils food cake mix (no pudding added)
1 small box instant chocolate fudge pudding
1 cup hot water
½ cup canola oil
1 cup sour cream
1 cup semi sweet chocolate chunks
1 container fudge frosting (not whipped)
½ cup mini chocolate chips
Preheat oven to 350 degrees. Spray Bundt pan with non stick spray. In a large bowl add the cake mix and fudge pudding. Using an electric mixer, pour in the water and oil mixing till smooth. Slowly add eggs one at a time till incorporated. Pour in the sour cream and mix only till you do not see white. The batter will be quite thick. Fold in chocolate chunks. Spoon cake batter into bundt pan making sure to smooth top. Place into oven and bake for 50-60 minutes or until tooth pick comes out clean. Remove from oven and allow to cook 10 minutes. Cover couter top with parchment the width of Bundt pan and invert onto counter. Allow to sit a couple of hours. (The heat of the cake creates moisture within this sealed dome and ensures a super moist cake) Once it pan is completely cool remove pan and place cake on a plate.
To make chocolate glaze: remove metal lid from frosting container. Place container in microwave and heat on high for 1 minute or until smooth enough to pour over cake. Once glaze is poured over cake, top with mini chocolate chips and serve.