9 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 50 Minutes
1 Heat oven to 350°F. Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
2 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 ½ cup of the chocolate chips. Spread in pan.
3 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.
4 In small microwavable bowl, microwave ½ 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. Squeeze bag to drizzle over top of cake. Sprinkle with remaining ¼ cup chocolate chips. Store loosely covered.
1 Serving: Calories 270; Total Fat 14g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 35mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2