You can alter the ingredients in various ways to suit your tastes or pantry. My mother, for example, always bakes with mini chocolate chips because she doesn't like to bite into a big chip of chocolate. I, on the other hand, would be happy with double-size chocolate chips. To each her own. I used devil's food pudding and red velvet cake simply because that was what I had on hand and, luckily, it worked.
I baked my cake in a Bundt pan. If you use another type of pan, you will probably have to adjust the baking time. It is important not to over bake the cake as you want to be sure it stays moist and just a little gooey around the chips. Heaven!
Shortcut Red Velvet Pudding Cake
1 package (18.25 oz.) red velvet cake mix (not the kind with pudding in the mix)
1 package (3.8 oz.) instant devil’s food pudding mix
1 1/4 cups milk
1 cup sour cream
2 cups dark chocolate chips (can substitute milk chocolate)
Preheat oven to 350 degrees F. Grease Bundt pan.
Combine all ingredients except chips in bowl of electric mixer. Beat on low speed about 30 seconds to combine. Beat at medium speed until smooth, about 2 minutes. Fold in chocolate chips.
Pour into Bundt pan and bake 45-55 minutes until toothpick comes out clean or cake feels done when lightly touched. Do not overcook.
Cool in pan for 5 minutes, then cool on wire rack.