1. Preheat oven to 350°F. Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
2. Stir in chocolate chips. Pour into greased and floured 12-cup Bundt pan.
3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Sprinkle with confectioners' sugar or drizzle with Vanilla Butter Glaze (recipe follows), if desired.
Test Kitchen Tip: To prevent chocolate chips from sinking to bottom of pan, reserve 1 tablespoon of the dry cake mix. Toss chocolate chips in dry cake mix before stirring into the batter.
Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract until smooth. Let stand 3 minutes or until thickened. Makes 1 cup.
Flavor Variations: Prepare as directed. Use 1 teaspoon McCormick® Pure Almond Extract or 4 teaspoons McCormick® Raspberry Extract or 1 tablespoon McCormick® Imitation Rum Extract in place of the vanilla.