CHOCOLATE FUDGE BUNDT CAKE
1 Duncan Hines Moist Deluxe chocolate cake mix
1 small box instant chocolate pudding
1 - 16 oz. container sour cream
1/3 cup vegetable oil
1/2 cup water
2 cups (or one 12oz. bag) semi-sweet mini chocolate chips
Preheat oven to 350 degrees. Grease and flour 10" bundt pan. Beat all ingredients together except for chocolate chips. Fold chocolate chips in last. Batter will be VERY thick. Spoon batter in to prepared bundt pan. Bake about an hour. Test cake for the last 10 minutes or so with toothpick. (Mine actually took about 70 minutes) Cool in pan for about 15 minutes then turn out on to serving plate. Drizzle cooled cake with chocolate fudge sauce.
CHOCOLATE FUDGE SAUCE
1/4 cup light Kayro syrup
6 oz. semi-sweet chocolate chips
1/2 cup heavy cream
Combine syrup and chocolate chips in saucepan and heat on medium-low heat, stirring often until creamy and melted. Gradually whisk in heavy cream until smooth and well blended. Serve warm or cooled. Drizzle over cooled cake. You can also drizzle some over each slice when serving. Keep leftover sauce in airtight container in frig up to three weeks.
It passed the taste test with Masterchief