Instructions: Move oven rack to lowest position. Heat oven to 375*. Mix cake as directed on package.

Measure 4 cups of batter into a seperate bowl; sift cocoa gradually over this batter, folding until well blended, being careful not to deflate the batter. Alternately spoon plain and chocolate batters into ungreased 10" tube pan.

Bake 30 - 35 minutes or until top crust is firm and looks very dry. Do NOT underbake. Invert pan on a heat proof funnel or bottle; cool completely, at least 1 1/2 hours.

Carefully run knife along side of pan to loosen cake; remove from pan.

Place on serving plate; drizzle with chocolate glaze.

Chocolate Glaze:
In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until mixture boils. Stir until sugar dissolves; remove from heat. Immediately add chocolate chips; stir until chips are melted and mixture is smooth. Cool to desired consistency; use immediately.

About 3/4 cup glaze.

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