Chocolate Pudding Cake IV

Ingredients

• 4  eggs 
• 18.3 ounce chocolate cake mix 
• 3.9 ounce chocolate pudding instant
• 1 cup semi chocolate chips 
• 2 cups cream sour
• 0.8 cup vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• oven
• toothpicks
• slow cooker
• kugelhopf pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.
3. Pour batter into prepared pan.
4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then turn out onto a serving plate.
6. Serve warm.
7. Pour batter into a 5 quart slow cooker that has been coated with non stick cooking spray. Cover and cook on low for 6 hours. Spoon into individual dishes.