Double Chocolate Chip Snack Cake

*All credit and pictures go to the editors of Publications International, Ltd.*
1 package devil's food cake mix with pudding in the mix, divided
2 eggs
1/2 cup water
1/4 cup vegetable oil
1/2 tsp. cinnamon
1 cup semisweet chocolate chips, divided
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
3/4 cup white chocolate chips

*Directions*
1. Preheat oven to 350F. Grease a 9-inch round cake pan. Reserve 3/4 cup cake mix; set aside. 2. Pour remaining cake mix into large bowl. Add eggs, water, oil and cinnamon; beat with electric mixer at medium speed for 2 minutes. Remove 1/2 cup batter.* Spread remaining batter in prepared pan; sprinkle with 1/2 cup chocolate chips. 3. Combine reserved cake mix and brown sugar in medium bowl. Stir in butter and remaining 1/2 cup chocolate chips; mix well. Sprinkle mixture over batter in pan. 4. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back when lightly touched. 5. Place white chocolate chips in resealable plastic food storage bag; seal bag. Microwave at HIGH 10 seconds; knead bag gently. Repeat until chips are melted. Cut of 1/4 inch from corner of bag with scissors; drizzle chocolate over cake. Cool cake on wire rack before cutting into wedges. *If desired, extra batter can be used for cupcakes. Pour batter into 2 foil or paper cupcake liners placed on baking sheet; bake at 350F for 20-25 minutes or until a toothpick comes out clean.