Chocolate Chip Marble Cake

Really pretty and easy to make. Make sure you use mini-chips not the regular size.

Betty Crocker's Ultimate Cake Mix Cookbook, pg 46

Prep: 15 minutes

Bake: 40 minutes

Cool: 1 hour

15 Servings

1 package Betty Crocker SuperMoist white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites

3/4 cup miniature semisweet chocolate chips

1/4 cup chocolate-flavor syrup

1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting

Additional chocolate-flavor syrup, if desired

Heat oven to 350. Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan.

Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in 2-shaped curves in one continuous motion. Turn pan 1/4 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 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered at room temperature.