This cake is... ridiculous, ridiculously good.

Our church has a very fun Thanksgiving tradition - we have a service on the night before Thanksgiving and after we have a dessert potluck. My goal with bringing a dessert is always to bring something no one is probably going to get at their Thanksgiving table. This year was a Ridiculous Chocolate Cake. This cake is... ridiculous, ridiculously good. It's made with plenty of good things, chocolate cake mix, pudding mix, sour cream, and chocolate chips. It came out of the bundt pan like it was meant to be beautiful! The frosting was simple but also great. This cake was snapped up quick at the potluck. There was one piece left that I was able to pawn off on someone else. I ate my piece and thoroughly enjoyed it - but I knew it would not go very far at my house. Certainly one to take to a crowd who loves chocolate!

Ridiculous Chocolate Cake
For the Chocolate 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
For the Chocolate 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

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.
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.