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Preheat oven to 350°F.
Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more.
The batter will be very thick and should look well combined.
Pour batter into prepared pans and smooth it out.
Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
Allow to cool in the pans on a wire rack for 20 minutes.
Now is the time to start preparing your frosting.
Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.