1 pkg. (18.5 oz.) banana cake mix (with pudding in the mix)
1 pkg. (3 1/2 oz.) instant banana cream pudding and pie filling
4 eggs
1 c. water
1/2 c. vegetable oil
1 c. Hershey's mini 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; heat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in mini chips chocolate. 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. 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 mini chips semi-sweet chocolate. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. About 3/4 cup glaze