Preheat oven to 350°F. Grease a 10–12 cup Bundt pan very generously — every ridge — with softened butter, then dust with flour (or use Baker's Joy spray). This step is not optional; a dense, moist cake will stick to any under-greased surface.

In a large bowl, whisk the white cake mix and cocoa powder together until fully combined and no cocoa clumps remain.

Add eggs, sour cream, melted butter, water, red food coloring, and vanilla to the dry mixture. Beat on medium speed with a hand or stand mixer for 2 minutes, scraping the bowl halfway through. The batter will be thick, glossy, and deeply red.

Fold in chocolate chips with a spatula until evenly distributed.

Pour batter into the prepared Bundt pan. Tap the pan firmly on the counter three times to release air pockets.

Bake 35–40 minutes, until a thin skewer inserted in the thickest part comes out with just a few moist crumbs — not wet batter, not bone-dry. Start checking at 35 minutes. Do not overbake.

Cool in the pan on a wire rack for exactly 10 minutes, then invert onto the rack. Cool completely to room temperature. Wrap the cake in plastic wrap and chill the cake for at least 4 hours; it is better to do this overnight. The cold crumb accepts piped frosting without the stripes sliding, and the texture firms to the characteristic dense-yet-moist eating quality.

Make the frosting: Beat cream cheese and butter on medium-high until completely smooth and light, 2 minutes. Add 1 cup of powdered sugar at a time on low speed, then increase to medium-high and beat for 2 more minutes until fluffy and bright white. Add vanilla and salt; beat briefly to combine.

Transfer frosting to a piping bag fitted with a large round tip (Wilton 1A or similar). Starting about 1 inch from the base of the cold cake, hold the tip slightly away from the surface — do not press it flat — and pipe thick vertical stripes straight up the side of the cake. Repeat stripes all the way around, close together. Pipe any remaining frosting into the center hole of the cake.

Refrigerate until serving. NBC-style bundt cakes are eaten cold or at cool room temperature, not warm.