Banana Chip Fluted Cake

Yield: about 2/3 cup glaze

Ingredients

• 1 (18.5 ounce) box banana cake mix* (with pudding in the mix)
• 1 (3.5 ounce) box instant banana cream pudding and pie filling
• 4 eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1 cup Hershey's miniature Chips Semi-Sweet Chocolate

Instructions

1. Heat oven to 350 degrees F. Spritz fluted stoneware pan.
2. In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes.
3. Stir in chocolate chips. Pour batter into pan.
4. Bake for 45 to 50 minutes or the toothpick thing.
5. Cool for 10 minutes; remove from pan.
6. Cool completely on wire rack.
7. Drizzle with Chocolate Glaze.
8. Chocolate Glaze: In small saucepan bring 1/3 cup sugar and 1/4 cup water to full boil, Stirring until sugar dissolves.
9. Remove from heat; add 1 cup Hershey's miniature Chips Semi-Sweet Chocolate. Stir with wire whisk until chips are melted and mixture is smooth.
10. Cool to desired consistency; use immediately.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

Attribution

Recipe credit: Pampered Chef