Chocolate Chip Cake

 

Ingredients

Cake

• 1

  box Betty Crocker™ Super Moist™ white cake mix
• 1 1/4

  cups milk
• 1/3

  cup butter, melted
• 3

  whole eggs
• 1/2

  cup shaved semisweet chocolate baking bar

Frosting

• 1

  jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups)
• 1

  cup butter, softened
• 1/2

  teaspoon vanilla
• 1

  to 2 tablespoons milk
• 2 1/4

  cups powdered sugar
• 1/4

  cup shaved semisweet chocolate baking bar

Decoration

• 3

  tablespoons shaved semisweet chocolate baking bar

Steps

1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.

2 In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.

3 Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.

4 In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.

5 Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.

6 Store loosely covered in refrigerator.