These are two recipes that I have:
Sour Cream White
1 box Cake Mix - White
1 c Sour Cream
½ c oil
3 large egg whites
1 t vanilla
Super Chocolate (Sour Cream)
1 box Cake Mix Devils Food
1 pkg pudding - Chocolate
½ c water (warm)
½ c oil
4 large eggs
1 c Sour Cream
1 pkg Mini Chocolate chips (or 1 ½ c semisweet chips)
I don't see why you can't use the chocolate recipe, omit the chocolate chips and use other cake mixes/puddings for it. 
I add sour cream to any cake with chocolate. It brings out the chocolate flavor so nicely. I usually add 1/2 sour cream and 1 tsp vanilla and some choc chips if i'm in the mood.
BTW - what's an extender? Sorry, I'm still relatively new here.
I made a cake for a man my dad works with, because his daughter died, and he (yes, HE) ate the whole cake in TWO DAYS!!! The recipe was 1 package devil's food cake mix, 1 cup sour cream, 3/4 cup water, 1/2 cup oil, 4 eggs, and 1 teaspoon vanilla. It was filled with sweetened whipped cream and iced with chocolate frosting. I think my dad said he and one other guy ate a piece.
So would just adding a pkg pudding mix and an extra egg make it more moist?
It does, makes a more denser cake as well.
Instant pudding is mostly sugar; sugar has many roles in baking:
http://www.joyofbaking.com/sugar.html
HTH
These are two recipes that I have:
Sour Cream White
1 box Cake Mix - White
1 c Sour Cream
½ c oil
3 large egg whites
1 t vanilla
Super Chocolate (Sour Cream)
1 box Cake Mix Devils Food
1 pkg pudding - Chocolate
½ c water (warm)
½ c oil
4 large eggs
1 c Sour Cream
1 pkg Mini Chocolate chips (or 1 ½ c semisweet chips)
I don't see why you can't use the chocolate recipe, omit the chocolate chips and use other cake mixes/puddings for it.
Does it take longer to bake when adding anything??
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