Coat a 12-cup Bundt pan with cooking spray, and dust with flour; set aside.
Combine the sour cream and next 6 ingredients (sour cream through chocolate pudding mix) in a large bowl, and beat mixture at medium speed of a mixer for 3 minutes. Add the chocolate chips, and beat the mixture for 30 seconds.
Spoon the cake batter into the prepared Bundt pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a wire rack, and cool completely. Sprinkle cake with powdered sugar.
a few days ago a friend on fb posted that it was national chocolate cake day. i figured it was my duty to observe such an important day so i came home and made this. it was simple to prepare, moist, chocolatey, and really hit the spot! my theory with healthy eating, especially when trying to lose weight is to enjoy the food you crave-this recipe makes that possible. i appreciate the realistic portion, and love that it reminds me of these little chocolate cakes my grandma used to make.