I ended up just getting an ice cream scoop and baking half-filled scoops out on a cookie sheet. They turned out really well and everyone loved them!

I love this recipe. I must admit I only had a butter pecan cake mix, so I used it instead of yellow, but it worked perfectly. I softened the butter, added the brown sugar, stirred up the eggs with a fork and added them, then the water. When the liquid ingredients were well mixed, I started to add the cake mix before I got around to the chocolate chips. I would perhaps recommend breaking up the lumps in the cake mix beforehand, but that's about it. The cake is for tomorrow, so I put some batter in a one-person Bundt pan and didn't cook it quite as long as the big cake in the 9x13 pan. It was delectable when warm, and delicious when cooled and crunchy. I recommend this recipe!