Chocolate Pudding Fudge Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cup fat free sour cream
1 cup lowfat milk
1/2 cup water
2 eggs
1/2 cup egg substitutes
1 cup mini semisweet chocolate chips
Glaze:
1/1 cups mini chocolate chips
1 tablespoon canola oil

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with canola cooking spray and dust lightly with flour.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, water, eggs and egg substitute. Beat for 4 minutes, then mix in 1 cup of chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Add chocolate chips and oil to a 2 cup glass measure and cook in microwave oven until soft ( about 20-30 seconds). Stir until smooth and drizzle over cake.
Per serving: 279 calories, 8.5 g. fat 1.5 g fiber
Weight Watchers POINTS = 6

This is the best chocolate cake I have ever eaten! It is so good. Keep in mind that normal cake has about 12 WW POINTS so this is technically low fat cake ( at least that's what Peggy the maker of the cake said ).