1 Heat oven to 350°. Grease bottom only of rectangular pan,
13 x 9 x 2 inches, with shortening lightly flour.
2 Microwave milk and 1/2 cup of the chocolate chips in small microwavable bowl uncovered on Medium (50%) about 1 minute or until chocolate is softened stir until smooth and set aside.
3 Beat cake mix and oil in large bowl with electric mixer on low speed 30 seconds (mixture will be crumbly) reserve 1 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick and grainy) beat on medium speed 2 minutes. Spread in pan.
4 Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture:
sprinkle over batter. Bake 45 to 50 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.
High Altitude (3500 to 6500 feet): No changes.
1 Serving: Calories 330 (Calories from Fat 155) Fat 17g (Saturated 5g) Cholesterol 30mg Sodium 290mg Carbohydrate 41g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6%.
Betty's Tip If you have milk chocolate or white baking chips on hand, you can use them as part of the 1/2 cup chocolate chips stirred into the reserved cake mixture.
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