Ingredients
3/4 cup sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
Carmel Sause (purchased)

Oven Mode: Pure Convection
Oven Temperature: Preheated to 325F
Microwave Oven Mode: LOW MIX BAKE

In a large mixing bowl, use wire whisk and beat the sour cream, eggs, water, and oil together until thoroughly mixed.  Add the cake mix and the pudding mix.  Stir until thoroughly mixed.  Add chocolate chips and stir in.  Pour the batter in a greased and floured bundt pan.  Place in oven.

Bake on rack level 3 for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

If using the convection microwave, bake for approximately 35 minutes.

Allow cake to sit in pan for 10 to 15 minutes before removing from pan.  Invert onto a cake platter.  Let cool slightly and drizzle the Carmel sauce over the cake.  Allow to cool before slicing.

Recipe by: http://www.dacor.com