• 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.