1. Preheat oven to 350°F. Mix cake mix, pudding mix, eggs, water, oil and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
2. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
3. Meanwhile, prepare Glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon vanilla until chips are melted. Spoon glaze over cooled cake.
Flavor Variations:
Triple Chocolate Raspberry Cake: Prepare as directed. Use McCormick® Raspberry Extract in place of the vanilla. Add 1 tablespoon to the cake mix and 1 teaspoon to the glaze.
Triple Chocolate Orange Cake: Prepare as directed. Use McCormick® Pure Orange Extract in place of the vanilla. Add 2 teaspoons to the cake mix and 1/2 teaspoon to the glaze.
Triple Chocolate Almond Cake: Prepare as directed. Use McCormick® Pure Almond Extract in place of the vanilla. Add 1 teaspoon to the cake mix and 1/2 teaspoon to the glaze.
Triple Chocolate Peppermint Cake: Prepare as directed. Use McCormick® Pure Peppermint Extract in place of the vanilla. Add 1 teaspoon to the cake mix and 1/2 teaspoon to the glaze.
Triple Chocolate Cinnamon Cake: Prepare as directed. Add 1 tablespoon McCormick® Ground Cinnamon to the cake mix and 1/2 teaspoon to the glaze.
