1 Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 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.
3 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 S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.
4 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.
High Altitude (3500 to 6500 feet): No changes.
1 Serving: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 8g) Cholesterol 0mg Sodium 250mg Carbohydrate 55g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.
Betty's Tip 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.
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