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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Online
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Thank
You!
Shirley-Ann Pearman
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