HEAT oven to 325°F. Coat 12-cup Bundt pan generously with no-stick cooking spray. Dust with unsweetened baking cocoa or flour.
BEAT cake mix, pudding mix, sour cream, eggs, oil and coffee in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Blend in chocolate chips. Spread evenly in prepared pan.
BAKE 60 to 65 minutes or until cake springs back when touched in center. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
MIRCOWAVE frosting in small microwave-safe bowl 15 to 20 seconds or until slightly melted when stirred. Spread over top of cake.
Serving Size (1 of 16 slices), Calories 340 (Calories from Fat 160), Total Fat 18g (Saturated Fat 7g, Trans Fat 0.5g), Cholesterol 50mg, Sodium 400mg, Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 30g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 10%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.