• Adjust oven rack to middle position and heat oven to 350 degrees. Prepare a Bundt pan by spraying 2 Bundt cups with baking spray (contains oil and flour) and bring your eggs to room temperature.
• Using either a hand-held or stand mixer set at a low speed combine cake mix, instant pudding, egg, water and vegetable oil. Gradually increase the speed to medium-high mixing for a total time of 2-minutes to fully incorporate ingredients. Fold chocolate chips into the batter using a rubber spatula.
• Divide batter evenly between prepared cups, smooth tops and gently tap tray on counter to release air bubbles. Bake the cakes until toothpick inserted in center comes out clean, 20 – 22 minutes, rotating the tray halfway through baking.
• Let the cakes cool in bundt pan on wire rack over baking sheet for 10 minutes, before removing from pan to cool completely on rack, about 1 hour.

For the chocolate glaze:

• Microwave chocolate chips and cream in medium bowl at 50% power, stirring occasionally until chocolate is melted and mixture is smooth, 1 to 3 minutes. Pour glaze overtops of cooled cakes, letting glaze drip down sides. Let the glaze set before serving, about 1 hour.