Chocolate Chocolate Chip Bundt Cake

This is a copycat version of Nothing Bundt Cakes which I'm currently obsessed with.  I get in these little (gotta find the best of the best) obsessive things now and then and right now it happens to be Bundt cakes.  Probably cause of Baylie's wedding where she originally was wanting Nothing Bundt Cakes but has now changed her mind but now I'm into it and have found some yummy ones.

1 pkg. Devil's Food Cake Mix (I used Better Crocker)
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs, room temp.
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips

Mix first six ingredients together in a mixer or with beaters.  Stir in chocolate chips.
Pour into a greased, floured bundt cake pan.  (Cooking spray works great)
Bake at 350 degrees for 45-50 minutes.  Remove from oven.  Let cool for 20 minutes.
Remove cake from bundt pan by placing a plate upside down over the bundt pan.  While holding the
     plate firmly on top of the bundt pan flip both over so the cake comes out onto the plate.
Cover the cake with a large bowl or plastic wrap and place it in the fridge till chilled.

Frosting:
8 oz. cream cheese, softened
1 stick butter
3 1/2 c. powdered sugar
2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the powdered sugar.  Start with 2 cups then keep adding
     more until it is nice and thick.  You can add a tiny bit of milk if it's too thick.
Spoon the frosting into a Ziplock resealable gallon bag.  Clip one bottom corner of the bag.  Squeeze      frosting out of the bag onto the cake in strips or any other way you'd like.