I use this cake all the time for my double layer cakes. I love how moist and delicious it is!
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Peanut Butter Frosting for the Reese's Peanut Butter Cake:
1 c. powdered sugar
1 c. creamy peanut butter
5 Tbs. butter
3/4 tsp. vanilla
1/3 c. heavy cream
Place the powdered sugar, peanut butter, butter, and vanilla. Mix until creamy, add the cream and beat on high until the mixture is light and smooth.