YIELD Makes 8 to 10 servings
INGREDIENTS
1 package (18-1/4 ounces) devil's food cake mix with pudding in the mix, divided 2 eggs 1/2 cup water 1/4 cup vegetable oil 1/2 teaspoon cinnamon 1 cup semisweet chocolate chips, divided 1/4 cup packed brown sugar 2 tablespoons butter, melted 3/4 cup white chocolate chipsPREPARATION:
- Preheat oven to 350°F. Grease 9-inch round cake pan. Reserve 3/4 cup cake mix; set aside.
- Pour remaining cake mix into large bowl. Add eggs, water, oil and cinnamon; beat with electric mixer at medium speed 2 minutes. Remove 1/2 cup batter; reserve for another use.* Spread remaining batter in prepared pan; sprinkle with 1/2 cup semisweet chocolate chips.
*If desired, extra batter can be used for cupcakes: Pour batter into two foil or paper cupcake liners placed on baking sheet; bake at 350°F 20 to 25 minutes or until toothpick inserted into centers comes out clean.
- Combine reserved cake mix and brown sugar in medium bowl. Stir in butter and remaining 1/2 cup semisweet chocolate chips; mix well. Sprinkle mixture over batter in pan.
- Bake 35 to 40 minutes or until toothpick inserted into center comes out clean and cake springs back when lightly touched. Cool cake in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.
- Place white chocolate chips in resealable food storage bag; seal bag. Microwave on HIGH 10 seconds and knead bag gently. Repeat until chips are melted. Cut off 1/4 inch from corner of bag with scissors; drizzle chocolate over cake. Let glaze set before cutting cake into wedges.