Chocolate Chip Pound Cake

Ingredients:
1 (18.25 oz) Yellow Cake Mix with pudding
1 (3.9 oz) package chocolate instant pudding mix
1/2 Cup sugar
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 (8 oz) carton sour cream
1 cup (6 ounces) semisweet chocolate morsels (I've also used butterscotch morsels-yummy)
Sifted powdered sugar.

Combine first 3 ingredients in a large mixing bowl, stirring with a wire
whisk to remove large lumps. Add oil and next 3 ingredients, stirring until
smooth. Stir in chocolate morsels. Pour batter into a greased and floured
12-cup Bundt pan. (Tip: Use Pam or other spray pan-release for even converage or use a pastry brush to apply the butter.)

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center
comes out clean.

Cook cake in pan on a wire rack 10 minutes; remove from pan, and let cool
completely on wire rack.

Sprinkle with sifted powdered sugar.

Yield: 1 (10 inch) cake.