1 (18.25 ounce) package white cake mix
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup buttermilk
2 eggs
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Prepare and bake any frosting preference. Combine refrigerated cake mix, whipped topping, chocolate chips and vanilla extract in medium bowl. Stir on medium speed until smooth. Pour into prepared 10 inch Bundt cake pan.
Melt chocolate over double boiler or in microwave, stirring until smooth. Cool 10 minutes. Cake can be refrigerated at least 24 hours before serving.