1 (18.5 oz.) pkg. banana cake mix (with pudding in the mix)
1 (3 1/2 oz.) pkg. instant banana cream pudding and pie filling
4 eggs
1 c. water
1/2 c. vegetable oil
1 c. Hershey's miniature chips semi-sweet chocolate
Chocolate Glaze (recipe follows)

Heat oven to 350 degrees. Grease and flour 12-cup bundt pan. In large mixer bowl, combine cake mix, pudding mix, eggs, water and oil; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in miniature chips. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

CHOCOLATE GLAZE:

In small saucepan, bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup Hershey's miniature chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. About 2/3 cup glaze.