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Take-Along Cake

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Chocolate chips, mini marshmallows and pecans all nestled in a rich, decadent Duncan Hines Swiss Chocolate Cake. This Take-Along Cake is all dressed up––sprinkled with sugar, topped with pecans––with every place to go.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 12 squares
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 package Duncan Hines® Signature Swiss Chocolate Cake Mix
  • Water, oil and eggs called for on cake mix package
  • 1 package (12 oz.) semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • ¼ cup butter or margarine, melted
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans or walnuts
  • Chocolate curls (optional)

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 13x9-inch baking pan.
  2. Combine cake mix with water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in chocolate chips and marshmallows by hand. Pour into prepared pan. Drizzle melted butter over batter. Sprinkle with brown sugar and pecans.
  4. Bake 35 minutes or until toothpick inserted in center comes out clean.
  5. Cool cake 25 minutes on wire rack. Serve warm or cool completely in pan. Garnish, if desired, with chocolate curls.

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Tips

No more oil

No more oil

I add applesauce instead of oil to ALL my baking. I use the oil measurement.


Measuring Ingredients

Measuring Ingredients

Dry ingredients and liquids should be measured accurately to ensure perfect cookies. For dry ingredients, always use a dry measuring cup. Spoon the ingredients into the measuring cup and ‘cut it' or level off with the straight edge of a knife. Liquids should be measured by holding the cup at eye level.





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