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A yummy and quick snack
cake with a streusel topping and craters of chocolate.
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)
- Heat 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.
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
- 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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