Chocolate Chip Sour Cream Cake with Custard Sauce

1 (18.25 ounce) box devil's food cake mix
1 cup water
1 cup sour cream
1/3 cup oil
3 eggs
1 cup miniature chocolate chips

Grease and flour a 9 x 13-inch pan. Heat oven to 350 degrees F.

Combine cake mix, water, sour cream, oil and eggs and beat at low speed until moistened. Beat 2 minutes at high speed. Stir in chocolate chips. Pour batter into pan.

Bake for 45 to 55 minutes or until cake springs back when touched lightly in center.

Serve cake slightly warm or cool with Custard Sauce.

Custard Sauce:
2 cups milk
3 eggs, well beaten
1/3 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

Combine milk, eggs, sugar and salt. Blend well. Cook over medium-low heat until mixture coats the back of a spoon; stir constantly. Remove from heat; stir in vanilla extract. Refrigerate until serving time.

Note: Do not boil. Custard sauce needs slow cooking. It will curdle if boiled.