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Dark Chocolate Picnic Cake Recipe


SKILL LEVEL : Beginner


  • 1 cup CHIPITS Dark Chocolate Chips (250 mL)
  • 1/4 cup butter or margarine (50 mL)
  • 1 1/3 cups boiling water (325 mL)
  • 2 1/3 cups all-purpose flour (575 mL)
  • 1 1/4 cups sugar (300 mL)
  • 1/2 cup sour cream (125 mL)
  • 2 eggs (2)
  • 2 tsp baking soda (10 mL)
  • 1 tsp salt (5 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 cup butter or margarine (50 mL)
  • 1 cup CHIPITS Dark Chocolate Chips (250 mL)
  • 1 1/2 cups powdered sugar (375 mL)
  • 1/4 cup milk (50 mL)
  • 1/2 tsp vanilla extract (2 mL)


    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.


    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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