Hot Fudge Swirl Cake
1 cup water
3 large eggs
1/2 cup miniature semi-sweet chocolate chips
1 1/2 cups
1 (16 oz.) can
HEAT oven to 350°F. Spray a 15 x 10 x 1-inch baking pan with no-stick baking spray. Combine cake mix, water, oil and eggs in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour into prepared pan.
BAKE 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Gently spoon and spread 1 1/4 cups warm fudge topping evenly over cake. Cool 1 hour or until completely cooled.
SPOON vanilla frosting carefully onto fudge layer; 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.
Serving Size (1 slice, 1/36 of cake), Calories 200 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 20mg, Sodium 150mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 20g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.