Preheat the oven to 350 degrees Fahrenheit and grease and flour a bundt cake pan.

In a large mixing bowl, combine the cake mix, chocolate pudding mix, sour cream. Eggs, milk and vegetable oil until combined.

Gently stir in the chocolate chips.

Pour the batter into the bundt pan.  Gently tap the pan on the countertop to remove any air bubbles from the batter.

Bake in the oven for 45-50 minutes until a toothpick inserted into the cake comes out clean (make sure it's not being inserted into a chocolate chip when testing).

Remove the pan from the oven and let the cake cool for 10-15 minutes.  Carefully invert the cake onto a wire cooling rack to cool completely.

Cream together the cream cheese and butter with a hand held mixer to stand-up mixer until light and fluffy.  Add in the vanilla extract and mix until combined.

Gradually add in the powdered sugar.  Mix in 2 cups and then gradually add in the remaining powdered sugar (1/2 cup at a time) until the frosting is thick.

Spoon the frosting into a piping bag without a tip or a ziplock bag with the corn cut off.

Pipe the frosting onto the cake in lines around the cake.  Start at the outer edge of the cake and pipe a frosting line into the center of the cake.  Continue the process until the frosting Ines go all around the cake.

Then the cake is ready to slice, serve and enjoy!