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Banana Chip Bundt Cake

1 (18.5 ounce) box banana cake mix (with pudding in the mix)
1 (3.5 ounce) box instant banana cream pudding and pie filling
4 eggs
1 cup water
1/2 cup vegetable oil
1 cup Hershey's miniature semisweet chocolate chips

Heat oven to 350 degrees F. Spritz fluted stoneware pan.

In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes. Stir in chocolate chips. Pour batter into pan.

Bake 45-50 minutes or until a wooden pick tests done. Cool 10 minutes; remove from pan.

Cool completely on wire rack. Drizzle with Chocolate Glaze.

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 semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. (about 2/3 cup glaze).