Remember Betty Crocker Snackin' Cake mixes - introduced in 1972, discontinued in 2012 🙁
Betty Crocker Chocolate Chip Snackin' Cake
1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix
(about 1 2/3 cups)
1/3 cup water
1/4 cup sour cream
3 tablespoons butter or margarine, melted
1 egg
1 1/4 cups miniature semisweet chocolate chips
1/2 teaspoon vegetable oil
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan.
Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered.
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