Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.

In a large mixing bowl, combine the devil’s food cake mix, instant chocolate pudding mix, sour cream, eggs, vegetable oil, water, milk, and vanilla extract. Mix until well combined and smooth.

Fold in the chocolate chips.

Pour the batter into the prepared Bundt pan and spread it evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

For the Frosting:

In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla extract, and beat until well combined and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Once the cake is completely cool, frost the cake by drizzling the frosting over the top, allowing it to drip down the sides of the Bundt cake.

Slice and serve this rich, chocolatey cake to your delighted guests.

Prep Time: 20 minutes