Milk Chocolate Chunk Cake
Cake with Milk Chocolate Chunks using miniature Hershey bars left in the candy dish from the holidays. Need to make room for the Easter Candy…
Milk Chocolate Chunk Cake
Cake Ingredients
- 3/4 cup gluten free or regular baking mix
- 1 egg
- 3 tablespoons cooking oil
- 1/3 cup sugar
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- about 6 or 7 miniature Hershey bars, cut into chunks
Cake Directions
- Preheat oven to 350°, Spray a 7 inch round baking pan with cooking spray, set aside.
- In a medium mixing bowl mix together the egg whites, sugar, oil, vanilla, add the milk and stir.
- Add the baking mix mix and stir in, with a fork until blended smooth.
- Pour batter into the prepared baking pan, sprinkle chocolate chunks on top and lightly push down with a spoon, don’t stir in they will most likely sink to bottom.
- Bake in preheated oven for about 30 minutes, until toothpick inserted in center of cake comes out clean.
- Set on cooling rack to cool completely, remove cake from pan, if you wish, onto a serving dish. Frost and sprinkle a few chocolate chunks on top to garnish. Serve and Enjoy!
Frosting Ingredients
- 1&1/2 cups powdered sugar
- 1/4 cup shortening
- 2 tablespoon soft butter
- 1 to 2 teaspoons milk
Frosting Directions
- Cream together shortening, butter, and powdered sugar on medium speed.
- Add 1 teaspoon milk, (add a couple more drops of milk if frosting is to stiff), beat until light and fluffy.
- Frost cooled cake
