The Proof is in the Pudding

This is simply the best chocolate cake recipe.  It is so moist, you don't need frosting.  However, a butter cream glaze makes it to die for!

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Devil's Food Cake Mix
• 1 (3.4 oz) pkg chocolate instant pudding and pie filling
• 4 large eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan or tube pan.
2. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4. For glaze, make butter cream frosting recipe found here. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.