Double Chocolate Chip Confetti Crumb Cake
Preheat oven to 375° F. Spray a 8x8 square pan w/ nonstick cooking spray.
Place the cake mix, milk, egg and vegetable oil in a large bowl and whisk until just combined. Fold in the semisweet chocolate chips, 1/4 cup of the white chocolate chips and rainbow sprinkles.
Pour half the batter into the pan and smooth into an even layer. Sprinkle with half the topping. Drop the remaining batter by the spoonful over the topping layer and spread gently to cover. Sprinkle evenly with the remaining topping. Transfer the pan to the middle rack of the oven.
Bake for 33-38 minutes or until a toothpick inserted in the center of the cake comes clean.
Remove the pan from the oven. Allow to cool for 30 minutes. Once cool, carefully release the sides of the pan from the cake.
Place the remaining 1/4 cup of white chocolate chips and coconut oil in a microwave-safe cup. Microwave on high in 20-second increments, stirring between each, until melted and smooth.
Drizzle the melted chocolate in thin strands over the cake. Refrigerate for 30 minutes to set the chocolate before serving.
Store the cake tightly covered at room temperature for up to 3 days.