Preheat oven to 350°

Prepare a 13x9 pan for the cake to remove easily after baking.

Pour the cake mix, oil, eggs, water, and dry pudding mix into a bowl and mix with a fork or whisk, until silky smooth and well blended.

Add the chocolate chips and stir, you can sprinkle some on top of a 13x9 so you can see them after it bakes.

Bake the cake in a well-heated oven for 30-35 minutes or until a toothpick comes out clean.

Allow the cake to cool for 10 minutes then turn it out on a cooling rack, or allow it to completely cool in the pan if desired.

Chill the cake if desired, cold cake frosts more easily and allows the cake to hold moisture, which I also prefer.

Spread 1-2 cups of frosting over the cake until smooth.

Add about 10 sliced strawberries piling them into a half-circle shape, then add blueberries to look like starburst, fireworks. If you decorate the cake ahead of time and think the fruit might dry out melt a little strawberry jam and brush on sliced strawberries to keep them shiny/moist.