Convenient use of cake and pudding mixes make this chocolate glazed banana bundt cake, studded with chocolate chips, a breeze to make.

Banana Chip Bundt Cake

1 (18.25-ounce) package banana cake mix

1 (3.25-ounce) package banana cream instant pudding and pie filling mix

4 large eggs
1 cup water
1/2 cup vegetable oil
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips

Chocolate Glaze (recipe follows)

1. Heat oven to 350°F (175°C). 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.

Makes 12 to 16 servings.

Chocolate Glaze: Heat 1/3 cup granulated 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. Makes about 2/3 cup glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.