Never-ending Chocolate Bundt Cake

1 (18.25 oz) devil’s food cake mix
1 (3.9 oz) package chocolate fudge instant pudding mix
1 1/4 c. buttermilk
1/2 c vegetable oil
1/2 c chocolate syrup
4 eggs
1 c. semi-sweet chocolate chips

Preheat oven to 325 degrees. In large bowl, combine cake mix, pudding mix, milk, oil, syrup and eggs. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured 12-cup capacity bundt cake pan.

Bake for 55 minutes to 1 hour, or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack. Sprinkle with powdered sugar for garnish, or drizzle with chocolate glaze.

Chocolate glaze
1 c. semi-sweet chocolate
2/3 c. evaporated milk

Combine chocolate and milk in small saucepan. Cook and stir over low heat until blended and mixture comes to a boil. Lower heat and cook, stirring constantly until thickened.

White chocolate drizzling glaze
1/4 c. white chocolate baking chips, melted

For a quick and easy way to drizzle the glaze: put the melted chocolate in a plastic bag (like a sandwich bag) and snip off a corner. Then squeeze the bag gently to drizzle the chocolate.

To make it look extra special, drizzle white over the dark chocolate glaze.