Step 1

In a large bowl, combine cake mix, flour and instant vanilla pudding mix. Whisk together the dry ingredients.

Step 2

Add in the water, melted butter, eggs, and sour cream. Mix the dry and wet ingredients on medium speed just until thoroughly combined.

Step 3

Stir in the mini chocolate chips gently with a large spoon or rubber spatula.

Step 4

Divide between two 7-inch or 8-inch prepared pans. Or pour it into a greased bundt pan.

Step 5

Bake at 325° in the preheated oven for about 38-45 minutes (longer, depending on pan size), until the cake springs back when touched or you can test it in the center with a toothpick. It will also be golden brown on top. If baking in a bundt pan or tube pan, you may need to bake longer, up to 50-60 minutes.

Step 6

Let the cake cool in the pan for 5-10 minutes, then turn out onto a wire rack to cool completely.

Step 7

If you will be making a layer cake, I recommend filling and frosting with vanilla buttercream or brown sugar buttercream.

Step 8

To do that, place the first layer on a cake plate, top with the buttercream you choose, then the second layer of cake.

Step 9

Frost the outside with the same buttercream, then decorate as much or as little as you like. I have a tutorial here for a lines texture on cake.

Step 10

For a bundt cake, flip the cooled cake out onto a cake plate and enjoy (unless you want to top it with ganache first 🙂 )