Extreme Chocolate Cake

This cake won an award  at a bakeoff . It is very chocolaty. 
Original Recipe Yield 1 12 cup Bundt cake

Ingredients:
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
4 eggs
 1/2 cup warm water
 2 cups semisweet chocolate chips 

Ingredients for glaze:
3/4 cup semisweet chocolate chips
 3 tablespoons butter
 1 tablespoon light corn syrup
 1/4 teaspoon vanilla extract

Directions for cake:
Preheat oven to 350 degrees F (175 degrees C).
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.
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.

Directions for glaze:

In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Go for an overdose of chocolate and die happy.