NUTTY CHOCOLATE CHIP PICNIC CAKE
FOR THE TOPPING:
1/2 cup miniature semisweet chocolate chips
1/3 cup packed brown sugar
1/3 cup chopped pecans
FOR THE CAKE:
1 box Betty Crocker SuperMoist devil's food cake mix
Water, oil and eggs called for on the cake mix box
Heat oven to 350 degrees F. Lightly grease bottom only of 13x9-inch pan with shortening or cooking spray.
In small bowl, mix chocolate chips, brown sugar and pecans; set aside.
Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Sprinkle with chocolate chip mixture.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Store tightly covered.
VARIATION:
For on extra dose of decadence, drizzle the cake with caramel or hot fudge topping. Or frost with your favorite frosting.
Makes 1 (13x9-inch) cake
From: Recipelink.com
Source: Recipe booklet: Summer Recipe Cards, Betty Crocker Creative Recipes #233, June 2006
FOR THE TOPPING:
1/2 cup miniature semisweet chocolate chips
1/3 cup packed brown sugar
1/3 cup chopped pecans
FOR THE CAKE:
1 box Betty Crocker SuperMoist devil's food cake mix
Water, oil and eggs called for on the cake mix box
Heat oven to 350 degrees F. Lightly grease bottom only of 13x9-inch pan with shortening or cooking spray.
In small bowl, mix chocolate chips, brown sugar and pecans; set aside.
Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Sprinkle with chocolate chip mixture.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Store tightly covered.
VARIATION:
For on extra dose of decadence, drizzle the cake with caramel or hot fudge topping. Or frost with your favorite frosting.
Makes 1 (13x9-inch) cake
From: Recipelink.com
Source: Recipe booklet: Summer Recipe Cards, Betty Crocker Creative Recipes #233, June 2006
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