German Chocolate Pound Cake

German Chocolate Pound Cake

1 package (18.25 oz) plain German chocolate cake mix
1 package (3.9 oz) chocolate fudge instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
Glaze:
1/2 cup semisweet chocolate chips
2 Tbs. milk
Lightly grease and flour 12 cup Bundt pan. Place cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Scrape sides of bowl and beat for two to three minutes more, on medium speed. Batter will be thick and well combined. Pour batter into prepared pan, smoothing it out with a rubber spatula. Bake at 350 degrees until cake springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58-62 minutes. Remove the pan from the oven and cool on wire rack for 20 minutes. Run a long, sharp knife around the edge of the cake. Remove from pan and cool completely on wire rack.
For glaze, stir chips and milk over low medium heat until chips are melted. Pour glaze over cooled cake.