SPECIAL DARK Picnic Cake

SPECIAL DARK Picnic Cake

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories490
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium500 mg21% DV
Total Carbohydrates75 g25% DV
Dietary Fiber3.0 g12% DV
Sugars55 g
Protein7 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron15% DV
  Amount Per Serving % DV *
Calories490
Calories from Fat200
Total Fat22 g34% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium500 mg21% DV
Total Carbohydrates75 g25% DV
Dietary Fiber3.0 g12% DV
Sugars55 g
Protein7 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron15% DV
  • 1-1/4 cups sugar
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • SPECIAL DARK FROSTING (recipe follows)
  • 1 teaspoon vanilla extract
  • 1-1/3 cups water boiling
  • 1/2 cup dairy sour cream
  • 1/4 cup butter or margarine (1/2 stick)
  • 2 eggs

Directions

  • 1. Heat oven to 350 F. Grease and flour 13x9x2-inch 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 SPECIAL DARK FROSTING. Makes 12 servings.
  • SPECIAL DARK FROSTING
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1-1/2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 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. About 1-2/3 cups frosting.
  • VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.
Ingredients sitting on a table

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