Post by mandie68 on Jan 21, 2013 21:59:08 GMT -5
2/3 cup miniature semisweet chocolate chips
1 box Betty Crocker SuperMoist vanilla or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
1/4 cup chocolate-Flavor syrup
1 container Betty Crocker Rich & Creamy vanilla frosting
Additional chocolate-flavor syrup, if desired
1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Generously grease bottom only of 13x9" pan with shortening or baking spray with flour.
2. In small bowl, toss 1/2 cup of the chocolate chips with 1 Tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs or egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir 1/4 cup chocolate syrup into reserved 1 cup batter. Drop by Tablespoonfuls randomly in 8 mounds over batter in pan. To swirl, cut through mounds of batter with knife in one continuous motion. Turn pan quarter turn and repeat.
3. Bake 34 to 38 minutes or until toothpick inserted in center of cake comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake;p drizzle with additional chocolate syrup. Store loosely covered.
Servings: 15
1 box Betty Crocker SuperMoist vanilla or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
1/4 cup chocolate-Flavor syrup
1 container Betty Crocker Rich & Creamy vanilla frosting
Additional chocolate-flavor syrup, if desired
1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Generously grease bottom only of 13x9" pan with shortening or baking spray with flour.
2. In small bowl, toss 1/2 cup of the chocolate chips with 1 Tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and eggs or egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir 1/4 cup chocolate syrup into reserved 1 cup batter. Drop by Tablespoonfuls randomly in 8 mounds over batter in pan. To swirl, cut through mounds of batter with knife in one continuous motion. Turn pan quarter turn and repeat.
3. Bake 34 to 38 minutes or until toothpick inserted in center of cake comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake;p drizzle with additional chocolate syrup. Store loosely covered.
Servings: 15