Preheat your oven to 350°F. Generously grease and flour a Bundt pan.

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, melted butter, milk, and vanilla extract. Use a hand mixer and mix until smooth and creamy, about 2 minutes.

Fold in the chocolate chips gently. Don't overmix-let them swirl in like little treasure bits.

Spoon the batter evenly into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean (a little melted chocolate is okay!).

Let the cake cool in the pan for 10-15 minutes, then carefully flip it onto a wire rack or cake plate to cool completely.

To make the frosting, start with a large mixing bowl. Cream together the butter, vanilla and cream cheese. Gradually add the powdered sugar, beating until fluffy.

If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until it reaches a thick but pipeable consistency.

Transfer the frosting to a piping bag with a large round tip. Pipe thick ribbons of frosting from the top of the cake down the sides to mimic the signature nothing bundt cake look.

Refrigerate until ready to serve. Remove from the refrigerator 30 minutes before serving.