1package, 4-serving size vanilla instant pudding mix (I used a 3.4 ounce package)
2TablespoonsMcCormick® Pure Vanilla Extract
Powdered sugar for serving
Heat oven to 350 degrees F. Spray a 12 cup bundt pan thoroughly with non-stick baking spray or if using a mini bundt pan, spray the individual cavities.
In a medium sized mixing bowl, add chocolate chips and 3 Tablespoons of the dry cake mix. Mix thoroughly and set aside.
Add remaining cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using an electric mixer on low speed, mix all ingredients together until combined. Increase speed to medium and mix for one more minute.
Pour in chocolate chips and stir in using a wooden spoon or rubber spatula. Pour into greased and floured 12-cup Bundt pan. Or if using mini bundt pan, using a medium cookie scoop (1 1/2 Tablespoons), scoop into individual cavities.
For large bundt pan
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
For mini bundt cakes
Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 to 5 minutes.
Flip onto wire cooling rack and allow to cool completely. Sprinkle powdered sugar on top before serving.