Skinnier Moist Chocolate Snack Cake

Preheat oven to 350°F.

Coat bottom of 9-inch X 13-inch baking pan with cooking spray.

Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).

Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.

Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.

NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).

I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.