Hershey’s Special Dark Snack Cake Medley
A rich, dark chocolate snack cake filled with a luscious cream cheese center, topped with chocolate chips, coconut, and nuts for an irresistible treat.
Equipment
- 13x9x2-inch baking pan
- wire rack
- Small microwave-safe bowl
- spatula
Ingrediënten
- For the Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- ⅔ cup HERSHEY’S Cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- ⅔ cup vegetable oil
- 2 eggs
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- ½ cup HERSHEY’S SPECIAL DARK Chocolate Chips
- ½ cup MOUNDS Sweetened Coconut Flakes
- ½ cup chopped nuts
- For the Cream Cheese Filling:
- ½ cup HERSHEY’S SPECIAL DARK Chocolate Chips
- 1 package 8 oz. cream cheese, softened
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructies
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9x2-inch baking pan.
- Prepare the Cream Cheese Filling:
- Place chocolate chips in a small microwave-safe bowl.
- Microwave on HIGH (100%) for 1 minute, then stir.
- If needed, microwave an additional 15 seconds at a time, stirring after each heating, until the chips are melted and smooth.
- In a medium bowl, beat the cream cheese and sugar until well blended.
- Add the egg and vanilla, mixing until smooth.
- Pour in the melted chocolate and beat until fully combined.
- Set aside.
- In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt.
- Add water, oil, eggs, vinegar, and vanilla.
- Beat on medium speed with an electric mixer for 2 minutes until well blended.
- Pour 3 cups of batter into the prepared baking pan.
- Drop the Cream Cheese Filling onto the batter by heaping teaspoonfuls.
- Carefully spoon the remaining batter over the filling.
- In a small bowl, combine chocolate chips, coconut, and chopped nuts, then sprinkle evenly over the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out almost clean, and the cake starts to crack slightly.
- Cool completely in the pan on a wire rack.
- Cover and store any leftovers in the refrigerator.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.Wine Advice:
Pair with a rich, sweet dessert wine like Port or a deep, velvety Merlot to complement the chocolatey goodness.Nutritional Information
Calories: 320 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 15 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.4 g
