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Saturday, April 21, 2012

Chocolate Chip Snack Cake



Chocolate Chip Snack Cake
Ingredients
1¾ cups Betty Crocker SuperMoist Yellow Cake Mix (from 18.25-oz box)
½ cup sour cream
¼ cup water
3 tablespoons butter or margarine, melted
1 egg
1 ¼ cups miniature semisweet chocolate chips
½ teaspoon vegetable oil

Method

1.                  Heat oven to 350° (for 325° for dark or non-stick pan).  Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
2.                  In large bowl, beat cake mix, sour cream, water, butter and egg with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Stir in ½ cup of the chocolate chips.  Spread in pan.
3.                  Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.
4.                  In small microwavable bowl, microwave ½ 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 ¼ cup chocolate chips.

Chocolate Chip Snack Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from Betty Crocker Cakes Super Moist “125+ Easy, Inspiring Ideas” April/May 2009 No. 248 page 10. 
 

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Thank You!
Shirley-Ann Pearman
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