18 oz. pkg. "two step" angel food cake mix
1 c. Hershey's mini chips

MILK CHOCOLATE FROSTING:

11 1/2 oz. pkg. (2 c.) Hershey's milk chocolate chips
8 oz. container (3 1/2 c.) frozen non-dairy whipped topping, thawed

Prepare cake batter according to package directions. Fold in Hershey's mini chips. Pour batter into an ungreased 10 inch tube pan. Cut through batter with dull knife or spatula to remove air bubbles. Bake at 375 degrees for 30 to 40 minutes or until golden brown. (Do not underbake.)

Turn pan upside down on funnel or bottle to cool. Cool completely in pan. Carefully run a knife along side of pan to loosen cake. Place on serving plate and frost with Milk Chocolate Frosting.

Milk Chocolate Frosting: Melt milk chocolate chips in top of double boiler over hot (not boiling) water, stirring constantly. Fold into whipped topping until blended and spreadable. Use immediately.