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CHOCOLATE CHIP SWIRL CAKE

Source of Recipe

Jan Taylor - email


List of Ingredients

1 pkg. Betty Crocker SuperMoist white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
3/4 cup miniature semisweet chocolate chips
1/4 cup chocolate-flavor syrup
1 tub Betty Crocker Rich and Creamy vanilla ready-to-spread frosting
Additional chocolate-flavor syrup, if desired


Recipe

Heat oven to 350ºF. Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan.

Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake about 40 minutes or until cake springs back when touched in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Frost top of cake with frosting; drizzle with additional chocolate syrup.

ENJOY!

Jan