| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| 1 | can (21 oz) cherry pie filling |
| 2 | eggs, beaten |
| 1/2 | bag (12-oz size) miniature semisweet chocolate chips (1 cup) |
| 1 | container Betty Crocker® Whipped chocolate frosting |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour. |
| 2. | In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan. |
| 3. | Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. |
| Heat oven to 350°F for all pans. |
|
| A dazzling drizzle of melted white chocolate makes these bars look even more special. |
|
| Make Triple-Chocolate Strawberry Bars by using strawberry pie filling instead of the cherry. |
|
| Shiny metal pans are preferred for making bars because they reflect the heat away from the bars, preventing the crust from getting too brown. If using dark nonstick or glass baking pans, follow the manufacturer's directions, usually reducing the oven temperature 25°F. |
Nutrition Information:
110 ( 30); 3 1/2g ( 1 1/2g, 0g); 10mg; 105mg; 18g ( 0g, 13g); 1g 0%; 0%; 0%; 4% 1/2 ; 1/2 ; 0 ; 1/2 1