Mix-In-The-Pan Chocolate Cake

When I made desserts more often this was a regular. It is quick and very easy.

Serves 16

2 2/3 cups all-purpose flour
2 1/4 cups sugar
1 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
11.5 oz bag milk chocolate chips or 12 oz semisweet chocolate chips (2 cups)

Heat oven to 350 degrees F. Have ready a 13 x 9 inch baking pan. Put flour, sugar, cocoa, baking soda and salt in ungreased pan. Stir with a whisk until blended, shaking occasionally to settle ingredients. (Flour should be blended completely, but some lumps of cocoa may remain.)
Use a rubber spatula, then a paper towel to wipe excess batter off sides of pan.
Bake 30 minutes, or until a wooden pick inserted in center comes out clean.
Remove from oven to a wire rack and immediately sprinkle chocolate chips over cake. Let stand 5 minutes until soft, then spread to edge in decoratively swirls. Let cool completely.