Chocolate Chip Swirl Coffee Cake

Heat oven to 350 degrees F. Generously grease and flour 12-cup Bundt pan. Sprinkle 1/2 cup of the swirl mix in bottom of greased and floured pan.

Mix the quick bread mix, water, oil and eggs in large bowl at low speed until moistened. Beat 2 minutes at medium speed.

Pour 3 cups cake batter over swirl mix in pan. Sprinkle with remaining swirl mix. Carefully spread remaining batter over swirl mix.

Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan on cooling rack 25 minutes, then invert onto serving plate. Cool completely.

In small bowl, combine all glaze ingredients until smooth, adding enough milk for desired glaze consistency. Drizzle over cake. Store cake loosely covered at room temperature.