Cruise Vacation or Delicious Cake... What to chose?

Another event at work - another job for the social coordinator - I guess that's me. Baby shower time! We had the main dish covered but desserts were needed! Somehow I planned the party for the day we were leaving for our family cruise - but I figured we'd make it work just fine. I had a little struggle getting people to bring some desserts so I offered to bring one once I realized my packing was mostly done. I had found this super chocolatey bundt that looked amazing - so tossed it in the oven and went about my business. Well... I went to check into my flight - coming snowy weather was causing some issues and they asked us to pick an earlier flight, which awesome - we'd ensure we'd get out before the snow came - but oh crap! I'll miss the party and the cake! The party I planned and the cake I couldn't wait to taste. Well crap. What a travesty huh? Go on a cruise or stay for good food and cake... Guess I'll do the hard thing and go on a cruise. I have on good authority that the cake was awesome. I'll have to make it again to be certain - but how can you go wrong with that much chocolate? Also sour cream almost always makes a cake better - so there's that too. These pics? Also not awesome but hey... make it. You can then tell me too!

Ridiculous Chocolate Cake
Ingredients:
Cake
1 (15.25 ounce) box chocolate cake mix
1 (3.9 ounce) box instant chocolate pudding
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips

Frosting
1/4 cup butter, room temperature
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup heavy cream

Instructions:
Cake
Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.

Frosting
In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.
Frost the top of the cake and garnish with more chocolate chips if desired.