HERSHEY'S Dark Chocolate Snack Cake Medley Recipe

HERSHEY'S Dark Chocolate Snack Cake Medley Recipe

20 min
55 min


1/2 cupCHIPITS Dark Chocolate Chips (125 mL)
1 pkg (8 oz)cream cheese (250 g)
1/3 cupgranulated sugar (75 mL)
1 egg (1)
1/2 tspvanilla extract (2 mL)
3 cupsall-purpose flour (750 mL)
2 cupsgranulated sugar (500 mL)
2/3 cupHERSHEY'S Cocoa (150 mL)
2 tspbaking soda (10 mL)
1 tspsalt (5 mL)
2 cupswater (500 mL)
2/3 cupvegetable oil (150 mL)
2 eggs (2)
2 tbspwhite vinegar (30 mL)
2 tspvanilla extract (10 mL)
1/2 cupCHIPITS Dark Chocolate Chips (125 mL)
1/2 cupsweetened flaked coconut (125 mL)
1/2 cupchopped nuts (125 mL)


    1. Preheat the oven to 350°F (180°C). Grease and flour 9 x 13-inch (3.5 L) baking pan.

    2. Cream Cheese Filling: Place chocolate chips in a microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each interval, until chips are melted and smooth.

    3. Beat cream cheese with sugar until well combined. Add egg and vanilla; beat well. Add melted chocolate; beat until blended; reserve.

    4. Cake: Stir flour with sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, eggs, vinegar and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes or until well combined. Pour 3 cups (750 mL) batter into the prepared pan.

    5. Carefully drop dollops of cream cheese filling over batter. Carefully spoon remaining batter over filling. Toss chocolate chips with coconut flakes and nuts; sprinkle over batter.

    6. Bake for 50 to 55 minutes or until wooden pick inserted into cake comes out almost clean and cake starts to crack slightly. Place on wire rack and cool completely. Store leftover cake, covered, in the refrigerator.

    Makes 12 to 16 servings.
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