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Was served the original recipe at a friends home and loved it. It's moist even without the frosting. The added variations were my own. Recipe submitted by Lyn Jones from Buffalo, NY.

Debbie's Chocolate Cake

1 (18.25-ounce) package devil's food cake mix
1 (4-ounce) package instant chocolate pudding
3/4 cup sour cream
3 large eggs
2/3 cup vegetable oil
2/3 cup water
1 cup semisweet chocolate chips
3 tablespoons powdered sugar, optional

1. Preheat oven to 350°F. Grease and flour a Bundt pan.
2. Mix first seven ingredients in a large bowl and beat with an electric mixer for about 2 minutes at medium speed.
3. Bake for 60 minutes. Remove from oven; let cool. Sprinkle with powdered sugar, if desired, when completely cooled.

Makes 12 servings.

Variations:

• Use yellow cake mix, instant vanilla pudding and 2 teaspoons of almond extract.
• Mix 2 teaspoons of instant espresso in water and use chocolate raspberry chips.

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