Preheat oven to 350F (this is for a conventional oven)

Using a stand mixer, cream the sugar, butter and vanilla in large bowl, then add the eggs and mix well. These are your wet ingredients.

In a separate bowl, mix the dry ingredients - cake flour, sifted cocoa powder, baking soda, salt, and chocolate pudding.

Add the dry ingredients and buttermilk to the wet ingredients.

Add in the semi-sweet chocolate chips, and stir them in by hand, using a wooden spoon or rubber spatula.

Pour the cake batter into greased tube pan (Angel Food Cake pan)

Bake at 350F for 30 minutes.

Leave the cake in the oven and reduce the heat to 325F and bake for another 35 to 45 minutes.

Your cake is done when you test it with a a straw or cake tester. (I used wooden skewers).

Let your cake cool on a wire rack. Once it's completely cooled, invert the pan onto your favorite cake plate before frosting.

Using a medium sauce pan, combine water, butter and vanilla and heat until the butter is melted.

Remove the pan from the stove and stir in the sifted cocoa powder, then the sifted powdered (confectioner's sugar).

The frosting will be very stiff at this point.

Stir in heavy (whipping) cream, ( I used 4 tablespoons) until your frosting will pour easily over the cake.

Frost your cake by pouring the frosting into the center hole first and then around the top. The frosting will run over the sides too.

I just let the frosting go where it wanted and it will harden a bit as it cools.

Serve and enjoy!