Chocolate Chip Swirl Cake

3/4 c. miniature semisweet chocolate chips
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)

Heat oven to 350 F (325 F for dark or nonstick pan.  Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.

In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix.  Make cake mix as directed on box, using remaining cake mix, water, oil and eggs.  Stir in the 1/2 c. coated chocolate chips.  Reserve 1 c. of the batter.  Pour remaining batter into pan.  Stir 1/4 c. chocolate syrup into reserved 1 c. batter.  Drop by tablespoons randomly into 8 mounds over batter in pan.  To swirl, cut through mounds of batter with knife in one continuous motion.  Turn pan quarter turn and repeat.

Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean.  Run knife around sides of pan to loosen cake.  Cool completely in pan on cooling rack, about 1 hour.  Stir remaining 1/4 c. chocolate chips into frosting.  Spread frosting over top of cake; drizzle with additional chocolate syrup.  Store loosely covered.