Chocolate Chip Crater Cake

Chocolate Chip Crater Cake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories250
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium280 mg12% DV
Total Carbohydrates39 g13% DV
Dietary Fiber3.0 g12% DV
Sugars23 g
Protein5 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron10% DV
  Amount Per Serving % DV *
Calories250
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium280 mg12% DV
Total Carbohydrates39 g13% DV
Dietary Fiber3.0 g12% DV
Sugars23 g
Protein5 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron10% DV
  • 1 teaspoon vanilla extract
  • TOPPING MIX (recipe follows)
  • 2 cups all-purpose baking mix
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2/3 cup milk
  • 1 egg
  • 1/4 cup sugar

Directions

  • 1. Heat oven to 350°F. Grease 8-inch square baking pan.
  • 2. Combine baking mix, sugar, milk, egg and vanilla in large bowl; beat on low speed of mixer until moistened. Increase speed to medium; beat 2 minutes until smooth. Pour half of batter into prepared pan. Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips. Sprinkle TOPPING MIX evenly over batter.
  • 3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack. Makes 12 servings.
  • TOPPING MIX
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose biscuit baking mix
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1 teaspoon ground cinnamon
  • Stir together all ingredients in bowl until well blended.
Ingredients sitting on a table

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