2. 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.
3. Bake for 45 to 50 minutes without white chocolate chips or 47 to 55 minutes with the white chocolate chips, or until top is dark golden brown, solid and not sticky. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Decorate with whipped icing and assorted jujubes, assorted candies, fresh sliced fruit anything with bright colors and good sweet flavor