Ingredients:
* 1 package (4-serving size) banana cream instant pudding and pie filling mix
* 1 package (18.25 oz.) banana cake mix
* 1 cup water
* 1/2 cup vegetable oil
* CHOCOLATE GLAZE(recipe follows)
* 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
* 4 eggs
Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
2. Combine cake mix, pudding mix, eggs, water and oil in large bowl; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in small chocolate chips. Pour batter into prepared pan.
3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with CHOCOLATE GLAZE. 12 to 16 servings.
CHOCOLATE GLAZE: Heat 1/3 cup sugar and 1/4 cup water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately. About 2/3 cup glaze.
