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Don't just say it, bake it.™

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Take-Along Cake

Duncan Hines Recipe shared by:
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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

Egg carton mini cupcake carry case

Egg carton mini cupcake carry case

You didn’t spend all that time decorating your mini-cupcakes to have them ruined in transport. Use an egg carton to ensure they make it to your destination just as you intended.


Saving Watery Batters

Saving Watery Batters

Add cornstarch or flour to thicken batter to the right consistency .If you thicken it and it is not sweet add sugar until it is sweet.





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