Special dark picnic cake

Portions:15 servings
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Ingredients

  • 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips
  • ¼ cup butter or margarine
  • 1⅓ cups boiling water
  • 2⅓ cups all-purpose flour
  • 1¼ cups sugar
  • ½ cup dairy sour cream
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • SPECIAL DARK FROSTING recipe bellow

Instructions

  • Heat oven to 350 F.
  • Grease and flour 13x9x2-inch baking pan.
  • 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.
  • 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.

Notes / Tips / Wine Advice:

SPECIAL DARK FROSTIN:

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 HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 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.
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Course Cake / Chocolate