Can’t Have Too Much Chocolate Cake with Fudge Buttercream Frosting

Ingredients for Cake:
1 (18.25 ounce) package devil's food or chocolate fudge cake mix
1 large package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Ingredients for frosting:
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups powdered sugar
2 tablespoons milk
1 cup hot fudge topping
1 teaspoon vanilla extract

Directions for Cake:
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Frost with Fudge Buttercream Frosting or dust the cake with powdered sugar.

Directions for Frosting:
Cream together the butter with the shortening.
Sift the cocoa with the powdered sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.