Chocolate Chip Marble Cake

By newbaucher

Check your chips- be sure to use only miniature semisweet chocolate chips in this recipe. Larger chips in the batter will sink to the bottom of the cake.

Ingredients

• 1 package Betty Crocker SuperMoist white cake mix
• 1 ¼ cups water
• 1/3 cup vegetable oil
• 3 egg whites
• ¾ cup miniature semisweet chocolate chips
• ¼ cup chocolate-flavor syrup
• 1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or Vanilla Buttercream Frosting
• Additional chocolate-flavor syrup, if desired

Details

Servings 15

Preparation

Step 1

Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and egg whites. Stir in ½ cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan.
Stir ¼ cp chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 – 8 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan ¼ turn, and repeat cutting for swirled design.
Bake about 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining ¼ cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered at room temperature.