I know many of y'all are shaking your heads and laughing once you opened this post and saw what kind of recipe it was. And it really should be no surprise.
You know how much I love to jazz up boxed cake mixes.
This is actually a pretty old recipe.
I don't know how long it's been around but I started making it years ago when my husband and I were first married. It's a recipe that was on the back of a Betty Crocker cake mix box once upon a time. You'll notice though that I'm using a Duncan Hines Cake mix here.
I think Duncan Hines cake mixes are probably my favorite.
Although, I do enjoy Betty Crocker, especially the Dark Chocolate Fudge cake that they make. But for most things, I'm partial to Duncan.
This is a cake that seems to appeal to everyone.
We all have a soft spot for chocolate chip cookies and this cake combines all the fun flavors of a favorite cookie and rolls it into a cake.
And, of course, it is so easy to make.
And if you make it for friends, it will get gobbled up in no time!
1 cup mini semisweet chocolate chips
1 box white cake mix
ingredients needed to make cake; egg whites, oil and water
1/4 cup chocolate syrup
1 tub vanilla frosting
Preheat oven to 350F degrees.
Spray 9x13 baking pan with nonstick cooking spray.
Prepare cake mix according to package directions.
Set aside one cup of the prepared batter into a separate small bowl.
Add in 3/4 cup mini chocolate chips to remaining batter.
Add 1/4 cup chocolate syrup to the one cup of prepared batter you set aside.
Stir until combined.
Pour chocolate chip cake batter into baking pan.
Drop chocolate cake mix batter onto chocolate chip cake batter.
6 (or so) circles should do it.
With a knife, start swirling the two batters together, making S-shaped curves.
Don't go too crazy swirling here. You don't want the white batter to turn chocolate-y.
You just want a marble effect.
Bake for about 34-38 minutes until toothpick inserted comes out clean.
Allow to cool completely.
Add remaining 1/4 cup chocolate chips to frosting.
Stir until combined.
Spread frosting on top of cooled cake.
For a little extra fun, drizzle some chocolate syrup on top of each slice!
Cook's Note: Only use mini chocolate chips for this. If you use the regular-size chips, they will just sink to the bottom.