Chocolate Chip Pound Cake

This is a Hazelbaker family recipe, that is most requested by my sister for nearly every birthday that I can remember.  It's simply scrumptious, and so easy to through together.  I have to admit that I use store-bought frosting, but who can blame me?  I hope you enjoy!

• 1 box Duncan Hines Yellow Cake Mix
• 1 box (3.4 oz) vanilla instant pudding mix
• 1 box (3.4 oz) chocolate instant pudding mix
• 4 eggs
• 1 1/3 cups water
• 1/2 cup oil
• 1/2 cup (or more) semi-sweet chocolate chips

Preheat oven to 350 degrees.  Mix all ingredients (except chocolate chips) in given order until well blended.  Stir in chocolate chips.  Bake in a floured and oiled bundt pan for 50-60 minutes or until toothpick inserted into the middle comes out clean.  Cool in pan for 10 minutes, then take out of pan and allow to cool completely.  Frost cooled cake.