1 pkg. Pillsbury Streusel Swirl cake mix
1/2 c. miniature chocolate chips
1 1/4 c. water
1/4 c. oil
1 (3 oz.) pkg. cream cheese, softened
3 eggs
2 tsp. water

Heat oven to 350 degrees. Lightly grease and flour 10 inch tube angel food pan. In large bowl, blend cake mix and remaining cake ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour 2/3 batter (about 3 cups) into prepared pan. Sprinkle 2/3 cup streusel mix (small clear packet) evenly over batter in pan. Spread with remaining batter; top with remaining streusel mix. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on wire rack 30 minutes; remove from pan. Cool on wire rack, streusel side up. Cool completely before glazing.

In small bowl, blend glaze mix and 2 tsp. water until smooth. If thinner glaze is desired, stir in additional water a drop at a time. Drizzle over cake. Store loosely covered. Serves 16.

High Altitude, above 3500 feet; add 2 tbsp. flour to dry cake mix. Bake 375 degrees at lowest oven position. Tube pan bake 35 to 45 minutes. Sheet cake, bake 30 to 40 minutes.