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Chocolate Chip Crater 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 (recipe follows)

1. Heat oven to 350°F. Grease 8-inch square baking pan.
2. 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.
3. Sprinkle Topping Mix evenly over batter.
4. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack.

Makes 9 servings.

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

1. Stir together all ingredients in bowl until well blended.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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