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Chocolate Chip Crater Cake

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    Source: www.hersheys.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB1, B2, B3, B12, H
    MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups all-purpose biscuit baking mix

    2. 1/4 cup sugar

    3. 2/3 cup milk

    4. 1 egg

    5. 1 teaspoon vanilla extract

    6. 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

    7. TOPPING MIX (recipe follows)

    Instructions Jump to Ingredients ↑

    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. Sprinkle TOPPING MIX evenly over batter.

    3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack. About 9 servings.

    4. 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 (1/2 stick) butter or margarine, softened 1 teaspoon ground cinnamon Stir together all ingredients in bowl until well blended.

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