Chocolate Chip Snack Cake

  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 9

Ingredients

  • 1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix (about 1 2/3 cups)
  • 1/3 cup water
  • 1/4 cup sour cream
  • 3 tablespoons butter or margarine, melted
  • 1 egg
  • 1 1/4 cups miniature semisweet chocolate chips
  • 1/2 teaspoon vegetable oil

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
  • 2
    In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
  • 3
    Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4
    In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.

Nutrition Facts are not available for this recipe
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