Chocolate Chip Crater Cake
A scrumptious snack cake with streusel topping and luscious craters of chocolate.
Recipe Ingredients:
Cake:
2 cups all-purpose biscuit baking mix
1/4 cup granulated sugar
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
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 butter or margarine, softened
1 teaspoon ground cinnamon
Cooking Directions:
- For Cake: Preheat oven to 350°F (175°C). Grease 8-inch square baking pan.
- Combine biscuit 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.
- Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack.
- For Topping Mix: Stir together all ingredients in bowl until well blended.
Makes 9 servings.
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.