Preheat oven to 350 degrees.

Pour dry cake mix into a large mixing bowl. Remove two tablespoons of the mix to a small bowl and set aside. Into the large mixing bowl add dry pudding mix, cinnamon and cardamom, eggs, water, vegetable oil, and sour cream. Mix with a hand mixer for about 30 seconds, until ingredients are mixed well. Increase speed to high and mix for two minutes, scraping bottom and sides of bowl to get all of the dry ingredients mixed in.

Add the chocolate chips to the small bowl with the reserved cake mix and gently stir to coat the chips well. This will help keep the chips from settling to the bottom of the pan during cooking. Gently fold the coated chips into the large bowl of batter.

Grease and flour a 13x9 pan (or coat with cooking spray) and pour batter into the pan. Cook at 350 degrees for 30-35 minutes (toothpick inserted in the center should be clean). Remove to a wire rack and allow to completely cool. Adjust cooking times if using different sized pans.

Dust with powdered if desired, or top with frosting or fruit.