Preheat oven to 350 degrees F and generously grease a bundt pan.
In a large mixing bowl blend all ingredients (except for the mini chocolate chips) on low speed until moistened. Then beat on medium speed for 2-3 minutes, according to the cake box instructions.
Stir in the mini chocolate chips.
Pour the batter into a greased bundt pan and bake for 45-50 minutes, or until a toothpick comes out just a little sticky. *Make sure not to over-bake.
Remove from oven and cool 10 minutes. Gently pull the edges away from the sides of the pan with a fork. Place a cake server or platter on top and carefully turn the bundt pan over. Give the pan a couple light taps and gently remove. Cool completely before glazing.
In a medium bowl mix, all the glaze ingredients until smooth and creamy then pour it into a squeeze bottle.
Place pieces of wax paper under the edges of the cake. Drizzle the glaze over the cooled cake in a pretty back and forth pattern. Remove the pieces of wax paper and serve.
If the glaze is a little too thin; add a tablespoon of confections sugar at a time. If it's too thick; add a tablespoon of milk at a time, until it's the right consistency.
If you don't have a squeeze bottle you can use a spoon to drizzle the glaze.
You can also use light mayonnaise in place of the light sour cream. See the link below for my lower calorie cake tip.