Ingredients
2
pkg. (17.4-oz.) chocolate chip swirl quick bread & coffee cake mix
1 1/2
cups water
1/3
cup oil
4
eggs
1
cup powdered sugar
4
to 6 teaspoons milk
Preparation
Heat oven to 350°F. Generously grease and flour 12-cup Bundt® pan.* Sprinkle 1/2 cup of the swirl mix in bottom of greased and floured pan.
In large bowl, combine bread mix, water, oil and eggs, beat at low speed until mix is moistened. Beat 2 minutes at medium speed. Pour 3 cups batter over swirl mix in pan. Sprinkle with remaining swirl mix. Carefully spread remaining batter over swirl mix.
Bake at 350°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes. Invert onto serving plate. Cool 30 minutes or until completely cooled.
In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over cake. Store cake loosely covered at room temperature.
