Red Velvet Cake With Cream Cheese Frosting

This is my newest favorite right now.  I am currently obsessed with red velvet cake.  And I can't fully tell if it is of the mere fact that it is a chocolate cake, and being that I am a lady and all ladies crave the chocolate, or if it is because there is then the irrefutable excuse to slather on gobs of cream cheese frosting.  Because, truth be told, that is the ultimate craving of mine, anything cream cheese that is.  So it's kind of like fate that these two foodly desires of mine walk hand-in-hand in a cake.  Completely perfect in every way I say.

1 box of red velvet cake mix (I used Betty Crocker Super Moist)
1- 3.9oz. box of instant chocolate pudding mix
1 1/4 cups of water
1/2 cup of canola oil
3 eggs (at room temperature- so you get the proper rise on your cake)
8-10 drops of red food coloring (optional- I wanted it to be a brighter red)
1 recipe of my homemade cream cheese frosting http://tonya-justcooking.blogspot.com/2011/09/cream-cheese-frosting.html?spref=fb
a handful of mini semi-sweet chocolate chips for garnish

-Preheat your oven to 350*.  Grease the bottom of a 9x13" baking dish; set aside.  In a large mixing bowl, stir together the cake mix and the pudding mix.  Next, using a handheld mixer on low, beat in the water, oil, eggs and food coloring for a minute.  Then, beat it on medium for 2 more minutes.  Pour the batter into your greased baking dish and bake for 30-35 minutes, or until an inserted wooden toothpick pulls out clean.  While it is baking, go ahead and prepare my cream cheese frosting as directed in my linked above recipe, cover and set aside until ready to use.  Allow your cake to fully cool before spreading on the frosting and garnishing with the mini chocolate chips.  Serves 12.  Enjoy!