Chocolate Chip Beer and Sour Cream Cake

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. MIX TO COMBINE MIX AND SODA. ADD 2 CUPS WATER, BEAT AT MEDIUM SPEED 1 MINUTES. DO NOT OVERMIX.

2. ADD CHOCOLATE CHIPS; MIX UNTIL EVENLY DISTRIBUTED.

3. SPREAD APPROXIMATELY 6 LB 9 OZ DOUGH INTO EACH WELL-GREASED SHEET PAN.

4. BAKE 25-30 MINUTES. IF CONVECTION OVEN IS USED BAKE AT 325 F.20 TO 25 MINUTES ON LOW FAN, CLOSED VENT OR UNTIL LIGHTLY BROWNED.

5. CUT 6 X 18 WHILE STILL WARM.

NOTE: FOR CHOCOLATE CHIP NUT BARS, ADD 1 LB 8 OZ CHOPPED PECANS OR WALNUTS IN STEP 5.

Recipe Number: H02003

SERVING SIZE: 2 BARS