More chocolate than I can count bundt cake

This is what I consider to be a "cheater" recipe, since it starts with a cake mix, but it's pretty dang good. And I redeemed it by not using a tub of frosting on top like the original recipe called for. I made one other modification from the original by leaving out an additional 1/2 cup of sugar. We all thought it was plenty sweet the way I made it. The best part? This stores well - I made it a day in advance and just put the frosting on right before serving - and it travels well. I stewed over what to make that could tolerate sitting in the car during a graduation ceremony for several hours before serving, and this fit the bill nicely. Without further ado:

1 Duncan Hines devil's food cake (I really think DH makes the best mixes. Spend the extra buck.)
1 small instant chocolate pudding mix
8 ounces cream cheese
3/4 cup water
1 cup chocolate chips
3/4 cup oil
4 eggs

Beat the cream cheese in a mixing bowl until creamy, then add cake mix, pudding mix, oil and water. Mix until well blended. Add eggs, one at a time, beating after each, then stir in the chocolate chips. Grease a bundt pan well (either spray generously with PAM or slather in Crisco then flour it). Pour batter in and bake at 350 degrees for 50-55 minutes. Let cool about 5-10 minutes before inverting onto a cooling rack. If you like to get solid pieces of chocolate in your bite of cake, store it in the fridge and pour warm frosting over it. Otherwise, store and serve at room temperature.

Frosting:

1 8 ounce brick of cream cheese, softened
1 1/2 cups white chocolate chips, melted
1 cup powdered sugar

Beat the cream cheese, then beat in the melted chocolate chips and powdered sugar. It'll be warm and a bit soupy. Using a large soup spoon, carefully pour the frosting over the cake, letting it ooze down the sides. Let the frosting set up for about 30 minutes prior to serving, and store any leftovers in the fridge.