Chocolate Chip Swirl Cake

I have a bad habit of liking to impress people with my cooking and baking.  Which is why I have “perfect for pot-lucks” written on this recipe card.  I don’t think it’s very fancy or impressive, but it is super fast and easy, yummy, and it’s all about transforming store bought stuff.  To make this feels like you’re pulling a Sandra Lee.  Last time I made this to take somewhere just a couple weeks ago, I was actually pretty shocked at how much people liked loved the cake.   Works for me.


1 box 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 vanilla frosting

Generously grease bottom of 9X13 pan.  Make cake mix using water, oil and egg whites.  Stir in ½ cup of the chocolate chips.  Reserve 1 cup of batter.  Pour remaining batter into pan.  Stir 1/4 cup chocolate syrup into the 1 cup of reserved batter.  Drop by generous spoonfuls randomly in 6 or 8 mounds on top of batter in pan.  Swirl.  Bake about 40 minutes.  Run knife around side of pan to loosen cake.  Cool totally; about 1 hour.  Stir remaining 1/4 cup chocolate chips into frosting.  Frost cake; drizzle with additional chocolate syrup.


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