1 box yellow cake mix (Duncan Hines)
4 eggs
1 package instant sugar free chocolate fudge pudding mix
3/4 cup vegetable oil
3/4 cup water
1 cup (8 oz) sour cream
Beat above ingredients together and then add in 6 oz chocolate chips (Hershey)
Cook in Bunt Pan @ 350 for 1 hour
Icing:
1 stick butter
6 T Evaporated Milk
4 T Cocoa
1 Box powdered sugar (3 1/2 cups)
Bring first 3 ingredients to boil and remove from heat. Add powdered sugar (use mixer to blend well).
Dump cake out on plate.
Pour icing in middle hole of bunt pan. Leave enough to pour along top of cake and drip down sides.
Best if cake is frozen for 4 or 5 days or longer before cutting!
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