Preheat oven to 350 degrees

Spray bottom of a 12 cup Bundt pan with floured baking spray (it is important to spray the bottom of the pan to prevent the chips from potentially sticking and tearing the top off your cake) If you don't have a flour baking spray, lightly oil and flour the pan. Be sure to discard excess flour.

Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.

Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared Bundt pan

Bake at 350 degrees for 1 hour. I usually check the cake at 45 minutes but have found 55-60 minutes is perfect regardless of the oven I've used.

When finished baking, allow cake to cool in the pan for a few minutes then turn it out onto a platter to finish cooling.

IMPORTANT--Don't let the cake sit too long in the pan as the chips start to solidify and cause the top to stick and tear off when inverted.

Serve cake warm with vanilla ice cream or allow to cool completely.

A chocolate "sauce" could be used to glaze the cake if desired. I have found it is great as is.