Hot Fudge Swirl Cake

Prep Time: 20 minutes
Yield: 36 servings

Ingredients:

1 package Pillsbury® Devils Food Cake
1-1/4 cups water
1/2 cup Crisco® Vegetable Oil
3 eggs
1/2 cup miniature semi-sweet chocolate chips
1-1/2 cups Smucker's® Hot Fudge Spoonable Ice Cream Topping
1 can Pillsbury® Vanilla Frosting

Preparation Directions:

1. Heat oven to 350° F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour into greased and floured pan.

2. Bake at 350° F. for 18 to 28 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Gently spoon and spread 1 1/4 cups of the warm fudge topping evenly over cake. Cool 1 hour or until completely cooled.

3. Carefully spoon vanilla frosting onto fudge layer on cake; spread evenly to edges. Spoon remaining 1/4 cup warm fudge topping in teaspoonfuls over frosting; swirl with back of spoon to marble.

High Altitude: (Above 3500 Ft.)
Add 1/4 cup flour to dry cake mix and increase water to 1 1/3 cups. Bake as directed above.