For the cake:

• Preheat oven to 325 degrees F. Generously grease (with shortening) or spray the interior of a 12 cup bundt pan with non-stick cooking spray. Dust lightly with flour if using shortening or butter.
• In a large bowl, add the cake mix, chocolate milk, melted butter, eggs, sour cream, and dry pudding mix. Stir with a spoon until well blended. Batter will be thick, so I like to use a wooden or silicone spoon. Fold in 2 cups of chocolate chips, being sure they are well distributed throughout the batter.
• Spoon cake batter into the prepared cake pan and smooth the top. Bake for 50 to 65 minutes, or until the cake top springs when touched. Cool cake for 10 minutes in the pan on a wire cooling rack. Invert the cake onto the cooling rack or onto a cake plate and let cool until room temperature, about 2 hours.
• For the ganache: place 1 cup chocolate chips in a glass bowl or other heat proof bowl. Heat cream to a simmer then pour the cream over the chocolate chips. Let it stand for 5 minutes then stir until smooth.
• Pour the ganache (chocolate mixture) over the cake then sprinkle with remaining 1 cup chocolate chips.
• Pour the caramel sauce over the cake then top with toffee bits and chopped Snickers bar.