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Heat oven to 350 degrees F. Grease a standard Bundt cake pan. Set aside. Mix together cake mix, pudding mix, sour cream, eggs, water, and oil. Stir in chocolate chips.
Pour into prepared pan. Bake for 45-50 minutes.
Remove from oven. Let cool for 20 minutes.
Remove the cake from the Bundt pan by placing a plate upside down over the Bundt pan. While holding the plate firmly on top, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups, then keep adding more until it is nice and thick.
Spoon the frosting into a resealable zip-top gallon bag. Clip one bottom corner of the bag.
Squeeze frosting out of the bag onto the cake in strips, as pictured.