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Nutty Chocolate Chip Picnic Cake

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Nutty Chocolate Chip Picnic Cake
  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 15
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With a sweet and nutty chocolate baked-on topping, here's a cake that's ready to go. No frosting needed.
Updated Aug 23, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
  • 2
    Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
  • 3
    Store tightly covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Planning a party? Serve this take-along cake with your favorite ice cream. Chocolate, vanilla and caramel are just a few delicious possibilities.
  • tip 2
    For an extra dose of decadence, drizzle the cake with caramel or hot fudge topping and your favorite ice cream.

Nutrition

260 Calories, 13g Total Fat, 3g Protein, 32g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
260mg
11%
Potassium
115mg
3%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
5%
Sugars
20g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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