Pam's my girl! If she has flour...

If you are looking for all chocolate and nothing but the chocolate - this bundt cake is for you. Two mixes - a chocolate cake and a brownie mix make this one really simple, but also very heavy! I made this cake for a church dinner. Bundt cakes are great for feeding a crowd, easy to serve and eat. The frosting is an easy ganache, you could use canned frosting too if you wanted to go even easier.
Use one big bowl to mix up the cake batter and use Pam with Flour to very well coat the bundt pan. I use Pam with flour when I bake for my pans, the baked goods always come out easier than just regular Pam/spray. Pam's my girl! Ok that's weird. But legit... worthwhile... just don't use it for and gluten free baking! That would be dumb. But make this cake! Share with lots of people! They'll love it.

Chocolate Brownie Bundt Cake
For the cake
1 15.25 oz. chocolate cake mix
1 18.3 oz. brownie mix
4 eggs
1 1/4 cups water
1 cup oil
1 cup mini chocolate chips
For the ganache
1 cup heavy cream
12 ounces semi sweet chocolate chips or chopped chocolate

Instructions
Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
In a large bowl, beat both mixes, eggs, oil and water until mostly smooth. Stir in the mini chocolate chips.
Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10 minutes before inverted the cake onto a wire rack to cool completely.
To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let stand for a few minutes, then whisk until ganache is smooth and shiny.
Pour ganache over cake and serve.