| 1/3 | cup sweetened condensed milk (not evaporated) |
| 1 | cup semisweet chocolate chips (6 oz) |
| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| 1/2 | cup vegetable oil |
| 1 | cup applesauce |
| 2 | eggs |
| 1/2 | cup chopped pecans |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour. |
| 2. | In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside. |
| 3. | In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. |
| 4. | Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter. |
| 5. | Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature. |
| No change. |
|
| If you have milk chocolate or white baking chips on hand, you can use them as part of the 1/2 cup chocolate chips stirred into the reserved cake mixture. |
Nutrition Information:
340 ( 150); 17g ( 4 1/2g, 0g); 30mg; 290mg; 43g ( 2g, 29g); 4g 0%; 0%; 6%; 8% 1 ; 2 ; 0 ; 3 3