Chocolate Chip Pudding Cake

This is by far the easiest, and quite possibly the most delicious, cake you will ever have. Lars requests that my mom make "pudding cake" every year around his birthday, and I have yet to meet anyone that doesn't like this cake. Plus, it's delicious for breakfast!  :)

Chocolate Chip Pudding Cake
Serves 12

1 box vanilla cake mix
1 box (small) instant vanilla pudding
1 box (small) instant chocolate pudding
1 cup chocolate chips*
1/2 cup sugar
4 eggs
1 1/2 cups water
3/4 cup canola oil
1 cup chopped pecans (optional)*

1. Preheat oven to 350º. Spray and flour a Bundt pan.*
2. Mix all ingredients together.
3. Pour batter into prepared Bundt pan.
4. Bake for approximately 1 hour. Test cake with a toothpick - make sure it comes out clean.
5. Cool completely before removing from pan.
6. Enjoy!

*Tips and Tricks:

• I used a mixture of dark and milk chocolate chips. Feel free to use semi-sweet, your favorite variety, or simply whatever you have on hand.
• I love pecans, but for some reason I always leave them out of this cake. The cake is just so moist and tasty that I don't want to have something crunchy break that up. That's personal preference though. If you want the crunch, by all means add the pecans.
• If you've never sprayed and floured a Bundt pan, here's what you do. First, spray the pan liberally with cooking spray. Next, use a spoon to sprinkle flour on every inch of the inside of the pan. Then, start turning the pan in one hand and banging the outside of it with the other hand to distribute the flour evenly. This may seem a bit awkward at first - the whole idea is to get the spray and flour to evenly coat the pan so the cake will come out clean.
• On that note, this cake needs to cool completely before you remove it from the pan. I'm impatient, so this is super difficult for me to do, but it is the most important thing you can do unless you want to be eating cake crumbles. This cake will tear apart when you try to take it out of the pan if it's the least bit warm. It's still delicious when that happens, it just makes it difficult to make the presentation of the cake pretty after that. Just for reference, I let the cake cool this past time for 2.5 hours, and it came out beautifully. 
• Although it will only take you 5 minutes to mix the cake, the time from putting it in the oven to being able to serve it will be quite a while. This cake is actually better the second day so feel free to make it one day before you need to serve it. If you do this just try your best to not let your family eat any, otherwise you may not have a cake to take the next day.  :)