1 pkg devil’s food cake mix
1 pkg instant chocolate pudding mix (4 serving size)
1 cup sour cream
½ cup cooking oil
½ cup brewed coffee
¼ cup water
¼ cup dark rum, or amaretto, or Kahlua (or just use an additional ¼ cup water if you don’t want to use liquor)
4 large eggs
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour Bundt or tube cake pan. Combine all ingredients except chocolate chips in the bowl of an electric mixer; mix on low speed to blend ingredients. Blend at medium speed for one minute. Stop and scrape down sides of bowl, then beat for one minute more. Fold in chocolate chips. Pour batter into greased and floured pan. Bake at 350 degrees for 40 to 60 minutes, until cake springs back when pressed lightly with a finger near the center. Cool in pan on rack for about 30 minutes. Turn out gently onto serving plate. Let stand overnight to allow chocolate chips to firm up. Before serving, you may decorate with a raspberry drizzle or a light dusting of powdered sugar, if desired.
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