Instructions: In medium saucepan, combine 1 1/2 cups milk and pudding mix. Cook as directed on package. Add chocolate chips, stir until melted. Set aside.

Heat oven to 350 degrees. Grease and flour 12 cup Bundt pan or 10 inch tube pan. In large bowl, combine sugar, butter and shortening. Beat until fluffy. Add vanilla and eggs, mix well.

Lightly spoon flour into measuring cup. Level off. Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup milk. Beat at low speed until moistened. Beat three minutes at medium speed. Stir in walnuts.

Reserve 2 cups of the batter. Pour remaining batter into greased and floured pan. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.

Bake at 350 degrees for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool one hour, remove from pan. Cool 1 1/2 hours or until completely cooled.

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.

Use very sharp or serrated knife to slice cake. Best when served same day. Store cake in refrigerator.

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