• Preheat oven to 350 degrees. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, water and oil. Mix until combined.
  
• Stir in mini chocolate chips and pour into a well-greased bundt pan.
  
• Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
  
• Let cool for 20 minutes. Remove from pan, cover with plastic wrap and let refrigerate for 1-2 hours, or overnight.
  

For the Frosting

• In a large bowl, mix cream cheese and butter until smooth. Add vanilla.
  
• Gradually add in powdered sugar while stirring. If it looks too thin (stiff peaks do not form), add more powdered sugar. If it looks too thick add 2 tablespoons of milk.
  
• Divide the frosting in half. Use half of the frosting to lightly frost the whole cake. Save about a tablespoon of white frosting for the fangs.
  
• To the other half, add ⅓ cup dark cocoa powder and black food coloring and mix until the frosting turns black.
  
• Then, put the black frosting and in a gallon Ziplock bag, snip off the end and pipe 8 spider “legs” going from the center to the edges.
  
• Fill in the middle to make the spider “body” and a little dollop for the head.
  
• Use the extra of the white frosting to pipe little fangs.
  
• Finally, place 2 Red Hots above the fangs for the eyes.