In a large bowl, mix together the cake and pudding mixes, sour cream, oil,

eggs and water. Stir in the chocolate chips and pour batter in a well

greased 12 cup Bundt pan.

Bake for 50-55 minutes or until top is springy to the touch and a

toothpick inserted comes out clean. Cool cake thoroughly in pan at least

an 1 1/2 hours, invert and remove from pan. Dust with powdered sugar if

desired.