No Regrets! Chocolate Chip Marble Swirl Cake

Preheat oven to 350 degrees F.

Mix together cake mix, egg whites, water and oil. Stir in the mini chocolate chips.

Scoop out 1 cup of the batter and set aside.

Pour remaining batter into a 9 x 13 inch pan that has been sprayed with Pam.

Put the 1 cup batter back into the original batter bowl (always trying to save a dirty dish. Less is good).

Stir 1/4 cup chocolate syrup into the 1 cup reserved batter and stir, stir, stir it up.

Voila! Chocolate cake batter!

Now carefully take a heaping tablespoon of the chocolate batter, and dot the white batter with 6 mounds.

With a butter knife, swirl “S” shapes right through that chocolate batter, into the white batter.

Swirl away. One direction, then the other direction.

Don’t blend it in so much so that it’s one big blurr. Make sure it looks all swirly and stuff.

Bake for about 35 minutes until toothpick comes out clean. Be sure to watch it. Ovens really do vary.

Your cake should turn out all pretty and marbled-like.

Let the cake cool completely.

Frost cooled cake with the tub of white frosting.

With your creative flare, drizzle chocolate syrup in sweet little designs all over the top.

If you are using the chocolate syrup that is in the can (Hershey’s) , just take a spoon, dip, and drizzle away.

If a little certain someone asks for just a teeny sliver before guests come over, remember No Regrets.

Just tell your guests that a mouse must have eaten it!