Banana Chip Bundt Cake

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 semisweet chocolate chips

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.
4. Pour batter into pan.
5. Bake for 45 to 50 minutes or until a wooden pick tests done.
6. Cool for 10 minutes; remove from pan.
7. Cool completely on wire rack. 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 semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth.
10. Cool to desired consistency; use immediately (about 2/3 cup glaze).

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.