Chocolate Chip Cake (Yellow Cake Mix)

Directions

1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
2. USE YELLOW CAKE MIX AND 3/4 Ounce (3 TBSP) Grnd CINAMMON. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE MIXES (RECIPE NO. G-G-3) FOR MORE DETAILED INSTRUCTIONS.
3. STIR IN Lowfat sour cream.
4. POUR 4 3/4 Quart (ABOUT 8 LB 10 Ounce) BATTER INTO EACH GREASED AND FLOURED PAN.
5. SCATTER 1 LB 8 Ounce (1 Quart) CHOCOLATE CHIPS Proportionately OVER BATTER IN EACH PAN.
6. SPRINKLE 2 Ounce (1/4 C.) SUGAR OVER EACH PAN OF BATTER.
7. BAKE 30 TO 35 Min Or possibly Till DONE.
8. Cold; FROST If you like. CUT 6 BY 9.
9. NOTE:
10. IN STEP 4, SOURCREAM MIX MAY BE USED FOR Lowfat sour cream. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.
11. IN STEP 6, 3 LB (4-12 Ounce PG) CHOCOLATE FLAVORED BAKING CHIPS MAY BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.
12. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.
13. SERVING SIZE: 1 PIECE