CHOCOLATE CHIP SNACK CAKE
Mini chocolate chips are a sweet contrast to the tangy sour cream in a luscious yellow cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 9
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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 : Calories 270, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g
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