| 1 | box Betty Crocker® SuperMoist® French or Golden vanilla cake mix |
| 1/2 | cup butter or margarine, melted |
| 2 | eggs |
| 1 | cup semisweet chocolate chunks (from 11.5-oz bag) |
| 1/3 | cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container) |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, mix cake mix, butter and eggs with spoon. Stir in chocolate chunks. Spread evenly in pan. |
| 2. | Bake 18 to 22 minutes or until edges are golden brown. Cool completely, about 1 hour. |
| 3. | In small microwavable bowl, microwave frosting uncovered on High 20 to 25 seconds or until melted; stir. Drizzle over bars. Let stand about 30 minutes or until frosting is set. For bars, cut into 6 rows by 4 rows. Or for triangles, cut bars into 6 rows by 2 rows, then cut each bar diagonally in half to form triangles. Store covered at room temperature. |
| Decrease butter to 1/4 cup. |
|
| Walnut lovers can sprinkle 1/3 cup chopped walnuts over the bars just after drizzling with frosting. |
|
| No chocolate chunks on hand? Substitute semisweet or milk chocolate chips instead. |
Nutrition Information:
180 ( 80); 9g ( 4 1/2g, 1g); 30mg; 180mg; 24g ( 0g, 16g); 1g 2%; 0%; 4%; 4% 1 1/2 ; 0 ; 2 1 1/2