1. Heat oven to 350. Generously grease or spray pan with baking spray or flour.
2. Make batter as directed- except stir in 1/2 of the white chocolate chips. Reserve 1 c of batter. Pour remaining batter into pan. Stir chocolate syrup in reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan 1/4 turn, repeat.
3. Bake 33-37 minutes (36-40 minutes for dark or nonstick pan) or until toothpick inserted in center of chocolate comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 c chips into frosting. Spread frosting on cake, drizzle with additional chocolate syrup, if desired. Store loosely covered at room temperature.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 15|
|Calories from Fat: 177 (78%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 87mg||27 %|
|Sodium 42.9mg||1 %|
|Potassium 70.4mg||2 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.9g|
|Protein 3.3g||5 %|
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Calories per serving: 227
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