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1 package (4-serving size) banana cream instant pudding and pie filling mix
1 cup water
1/2 cup vegetable oil
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1. Heat oven to 350°F. 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 servings.
CHOCOLATE GLAZE: Heat 1/3 cup 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. About 2/3 cup glaze.
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