Chocolate Chip Cake

Chocolate Chip Cake Use a box of pancake mix to make a moist and fluffy Chocolate Chip Cake! This easy coffee cake is made even better with a cinnamon pecan topping and sweet vanilla glaze. For the cake: 2 ½ cups pancake mix (complete)*** ⅓ cup granulated sugar ¾ cup water ½ cup sour cream 1 tsp vanilla extract ½ cup mini chocolate chips For the topping: ¼ cup light brown sugar, packed ½ tsp cinnamon ¼ cup chopped pecans For the glaze: ½ cup powdered sugar 1 Tbsp milk Preheat oven to 375 degrees F. Spray a 9-inch square baking dish with non-stick baking spray or line with parchment paper. Set aside. In a mixing bowl, combine pancake mix, sugar, water, sour cream, and vanilla extract. Mix with a wooden spoon until combined, will be very thick. Fold in mini chocolate chips. Spoon batter into prepared baking dish, spread evenly. In a small bowl, combine brown sugar, cinnamon, and pecans. Sprinkle over top of cake batter. Bake in oven for 23-25 minutes, until lightly browned and toothpick comes out clean when inserted into the center of the cake. Remove from oven. In a small bowl, whisk powdered sugar and milk until smooth. Drizzle over warm cake. Slice and enjoy warm. Notes This recipe is made using COMPLETE pancake mix, the kind that you only need to add water. If using any other pancake mix, or bisquick, replace the water with 2 eggs and 2 Tbsp milk, then proceed with the remaining ingredients and directions. Substitute chocolate chips in the recipe for cinnamon chips for a delicious breakfast cake idea!