1 package Betty Crocker SuperMoist yellow cake mix
1 cup whole milk
1/2 cup butter or margarine, melted
1 pouch Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softend
1 tub Betty Crocker Rich & Creamy choclolate ready-to-spread
1- Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inch, with shortening; lightly flour.
2- Beat cake mix, milk, melted butter and 3 eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3- Make cookie mix as directed on package, using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan.
4- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Heat oven to 375°. For cake mix, increase milk to 1 1/4 cups; decrease butter to 2 tablespoons; add 1 tablespoon all-purpose flour. For cookie mix, add 1 tablespoon all-purpose flour.
1 Serving: Calories 580 (Calories from Fat 280); Fat 31g (Saturated 18g); Cholesterol 90mg; Sodium 400mg; Carbohydrate 70g (Dietary Fiber 1g); Protein 5g. % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 6%.
Tip: Surprise! The cookie dough that you drop on top of the cake will sink to the bottom and form a chewy cookie layer underneath the cake.