Chocolate Chip Snack Cake
1 3/4 cups yellow cake mix
1/2 cup sour cream
1/4 cup water
3 tbsp butter, melted
1 1/4 cups miniature semisweet chocolate chips
1/2 tsp vegetable oil
1.) Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch pan with baking spray.
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 1/2 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 1/2 cups 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.
This was so easy and so delicious that Sally made a second batch the next day with left over ingredients in our pantry.
~ Patty ~