Dark Chocolate Picnic Cake Recipe

Dark Chocolate Picnic Cake Recipe

SKILL LEVEL
Beginner

Ingredients

1 cupCHIPITS Dark Chocolate Chips (250 mL)
1/4 cupbutter or margarine (50 mL)
1 1/3 cupsboiling water (325 mL)
2 1/3 cupsall-purpose flour (575 mL)
1 1/4 cupssugar (300 mL)
1/2 cupsour cream (125 mL)
2 eggs (2)
2 tspbaking soda (10 mL)
1 tspsalt (5 mL)
1 tspvanilla extract (5 mL)
DARK CHOCOLATE FROSTING
1/4 cupbutter or margarine (50 mL)
1 cupCHIPITS Dark Chocolate Chips (250 mL)
1 1/2 cupspowdered sugar (375 mL)
1/4 cupmilk (50 mL)
1/2 tspvanilla extract (2 mL)

Directions

    1. Heat oven to 350°F (180°C). Grease and flour 13x9x2-inch (33 x 23 x 5 cm) baking pan.

    2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

    3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with DARK CHOCOLATE FROSTING.

    Makes 12 to 15 servings.

    DARK CHOCOLATE FROSTING:

    Place butter and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.

    Makes about 1-2/3 cups (400 mL) frosting.

    Variation: For a stronger chocolate flavoured cake, decrease flour to 2 cups (500 mL) and add 1/3 cup (75 mL) HERSHEY'S Cocoa.

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