Get a large mixing bowl and add the cake mix, pudding mix, sour cream, 4 eggs, water and oil all at once. Mix well and beat by hand for 4 minutes.
You will then fold in a full bag (12 oz) of chocolate chips. There is a trick to keeping the chocolate chips from all sinking down to the bottom of the batter – and that is to dust the chocolate chips with flour before you fold them in. Take a gallon size plastic bag and add a teaspoon of flour in with the 12 oz bag of chocolate chips. Shake the bag until the chips are fully covered. Then stir them into the cake batter.
Grease your bundt pan with Crisco and dust it with flour. This chocolate cake recipe really likes to stick to the bundt pan, so be sure to do this step with a healthy layer of Crisco.
Pour the batter into the bundt pan and bake at 350° for 50 minutes.
After you pull the cake out of the oven, let it sit for 5 minutes and wait for the cake to deflate a bit. Then place a plate over the bundt pan, and flip the cake over onto the pan. I wouldn’t wait longer than 5 minutes for it to cool, as it will adhere to the pan.