Preheat oven to 325 degrees Fahrenheit.

Prepare bundt pan by greasing with shortening and dust with flour. Or use our cake release recipe.

Using a mixer, beat together cake mix, pudding mix, sugar, water, oil and eggs.

Add peanut butter and mix until combined.

With a spatula, stir in sour cream and mini chocolate chips.

Pour batter into prepared bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 20 minutes, then turn the cake onto a serving plate.

Make the glaze. In a medium bowl, whisk together powdered sugar, 3 tablespoons of milk, peanut butter and vanilla. Add another tablespoon or two of milk if needed to get the glaze to a drizzling consistency.

Drizzle glaze over top of the cake. Finish by sprinkling 1/4 cup mini chocolate chips over the glaze.

Store in an airtight container.