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Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
Use a wooden spoon or a spatula to gently fold in the chocolate chips.
Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
Bake for 50 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
Once cake is completely cool, dust with powdered sugar.