Moist chocolate cake bursting with a cream cheese and mini chocolate chip filling and topped with chocolate icing.
Preheat oven to 350 degrees.
Spray bundt pan with nonstick cooking spray and flour. Set aside.
To prepare cake batter: Mix water, oil, eggs and sour cream to medium bowl and stir either by hand or with hand held mixer until well combined. Pour 3/4 of prepared batter into greased bundt pan.
To prepare the filling: combine softened cream cheese, egg, sugar and vanilla. Mix with wooden spoon or hand held mixer until creamy and smooth. Stir in chocolate chips. Spoon filling over the middle section of cake batter in bundt pan and top with remaining batter. Use a spatula to completely cover filling with batter.
Bake in preheated oven for 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and then invert onto cake plate and cool completely.
Frosting: Remove frosting from container and put into a microwave safe bowl. Microwave on high for 20-25 seconds or until the frosting is thin enough to pour. Using a spoon pour frosting over your black bottom bundt cake and serve or store in refrigerator until ready to use.