Chocolate Chip Cake

Not much to report in the Fitz household. We're just waiting for a certain baby to arrive.
I've been cooking b/c well I am bored and I have actually been feeling like it!
Made this delicious cake last night. I am sure most of you have the recipe or a variation of it.
Mr. Fitz snuck (is that a word?) a second slice after I went upstairs and then complained all night and morning about how he was so full and his stomach hurt. I just looked at him like "oh really?" YOUR STOMACH FEELS FULL....REALLY??

Chocolate Chip Cake (tastes really good warmed up too with ice cream!)

INGREDIENTS
• Cooking spray
• Flour for dusting pan
• One 18 1/4 ounce yellow cake mix
• 1 cup sour cream
• 4 eggs
• 1/2 cup vegetable oil
• One 3 ounce package instant pudding mix
• One 12 ounce package semisweet chocolate chips
• Confectioners' sugar for dusting top of cake

DIRECTIONS
Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray then put about 2 tablespoons of flour in the bottom of the pan. Tap the pan and turn it all around until the flour coats all surface of the pan. Dump out any excess flour into the trash can.
In a large bowl, combine the cake mix, sour cream, eggs, oil and pudding mix. Combine with an electric mixer until very smooth. Stir in the chocolate chips.
Place the batter evenly in the bundt pan and smooth the top. Bake for 45 to 50 minutes until the top appears set and the cake begins to pull away from the sides of the pan. Have an adult help you remove the pan from the oven.
Allow the cake to cool in the pan for about 15 minutes, then take a butter knife and run it around the sides of the pan. Invert the cake onto a wire rack to cool completely.
Dust the top by placing confectioners' sugar into a strainer, holding it above the cake, and tapping the sides of the strainer. Move the strainer from place to place until the cake is dusted.