Nutty Chocolate Chip Picnic Cake

With a sweet and nutty chocolate baked-on topping, here's a cake that's ready to go. No frosting needed.

Planning a party? Serve this take-along cake with your favorite ice cream. Chocolate, vanilla and caramel are just a few delicious possibilities.

Ingredients

1/2 cup miniature semisweet chocolate chips
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box

Instructions

Heat oven to 350 degree F (325 degrees F for dark or nonstick pan).
Mix chocolate chips, brown sugar and pecans; set aside.
Make and cool cake as directed on box for 13 x 9 inch pan - except sprinkle chocolate chip mixture on batter in pan before baking.
Store tightly covered.

Yield: 15 servings.

Notes

For an extra dose of decadence, drizzle the cake with caramel or hot fudge topping and your favorite ice cream.

Nutrition

Per serving: Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 290mg; Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 25g); Protein 3g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 8%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens