Preheat oven to 350F. Shake up contents of bag to ensure even distribution of chocolate chips and measure out
2 1/2 cups of mix into a large bowl. Add oil, vinegar, vanilla, and water. Stir with whisk or fork until all
batter is moist. Pour into two nine inch round greased and floured cake pans, or one bundt cake pan, or paper lined cupcake pans.
Bake 30-40 minutes for rounds, 40-50 minutes for bundt, 15-20 for cupcakes, or until cake springs back. Serve plain,
with dusting of powdered sugar, or a light glaze or frosting. This cake freezes beautifully!
For an elegant touch serve plain baked cake with a drizzle of pureed and strained raspberries. Add a sprig of mint and a dusting of powdered sugar.
Yield: Two 9 inch round cakes
Detailed cooking instructions are included with all baking mixes.