package of Duncan Hines Devils Food cake mix
(3.9 oz.) Chocolate instant pudding mix
Cup Sour Cream
cup warm water
cup safflower oil
cups semisweet chocolate chips
Cream cheese frosting
pkg. 8 oz. low fat or regular cream cheese at room temperature
stick of butter at room temp.
Cups of powdered sugar
teaspoon vanilla extract
Place cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2-3 minutes more. The batter should look thick and well combined. Fold in the chocolate chips. Bake at 350 degrees. Bake according to the time on the cake package for cupcakes. Keep and eye on them so they don't overbake. They should spring back when touched on top. Let cool. For the Cream cheese frosting: Blend butter and cream cheese with an electric mixer on low speed. Add the powdered sugar a bit at a time until gone. add vanilla then increase the mixer speed to medium and blend until fluffy - about a minute more.