Nutty Chocolate Chip Picnic Cake recipe

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

Makes: 15 servings

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

1. Heat oven to 350 degree F (325 degrees F for dark or nonstick pan). Mix chocolate chips, brown sugar and pecans; set aside.

2. 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.

3. Store tightly covered.

Nutrition Information:1 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.

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

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

Recipe and photograph provided courtesy of Betty Crocker© 2007 ®/TM General Mills All Rights Reserved