I took this bundt cake to my brother's wedding for the guests. I also doubled the recipe and made this cake into a 10" layer cake to take as a groom's cake. My son, Randy, made the carpenter's pouch out of fondant. It was his first time to use fondant and he did a great job.
1 pkg dry chocolate cake mix
1 small pkg instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. oil
1 1/2 c. semi sweet chocolate chips
Combine everything but the chips in a bowl and blend well with an electric mixer. Stir in the chips last. The batter will be very thick. Put it in a greased and floured bundt pan. Bake at 350° for 58 to 62 minutes. Remove the pan from the oven and cool on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert it onto a rack to cool completely.
1 c. sugar
5 T. butter
1/3 c. milk
1 c. semi sweet chocolate chips
Place the sugar, butter and milk in a pan over medium heat. Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1-2 minutes. Remove from the heat. Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted. Wait until desired thickness is reached and spoon over the cake. Watch closely because it sets up quickly.