Lightly coat 12 C bundt pan with vegetable oil spray, then coat with flour (or cocoa). Shake out excess flour. Set pan aside. Preheat oven to 350°.

In large mixing bowl combine cake mix, pudding mix, eggs, sour cream, warm water and oil. Blend with mixer on low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat 2 – 3 minutes more, scraping sides down. Batter should look thick and well combined.

Fold in chocolate chips, making sure they are well distributed throughout batter. Pour batter into prepared pan, smoothing top.

Bake until cake springs back when pressed lightly with finger and just starts to pull away from sides of pan, 45 – 50 minutes. Remove pan from oven and place on wire rack to cool 20 minutes. Run long sharp knife around edge of cake and invert onto rack to cool completely, 20 minutes more. Or invert it onto serving platter to slice and serve while still warm. Store cake, covered in aluminum foil or plastic wrap, at room temperature up to one week.