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1/3 cup sweetened condensed milk
1 (6-ounce) bag semisweet chocolate chips (1 cup)
1 package Betty Crocker SuperMoist chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans
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.
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.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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