Chocolate Crunch Granola Breakfast Cake

Chocolate Crunch Granola Breakfast Cake

Made with:

HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)

Ingredients

3 lbs. 6 oz. white cake mix
9 oz. HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
CHEWY GRANOLA TOPPING
6 oz. salted butter, softened
12 oz. light brown sugar
6 fl. oz. sweetened condensed milk (not evaporated milk)
4-1/2 oz. rolled oats
6 oz. walnuts or pecans, coarsely chopped
3/4 tsp. orange extract
9 oz. HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)

Directions

    1. Heat oven according to package directions. Generously spray with vegetable cooking spray three (9-inch) removable bottom round baking pans.
    2. Prepare cake mix according to package directions. Stir in HERSHEY'S SPECIAL DARK Chocolate Chips. Evenly divide batter into each prepared pan.
    3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Remove from oven to wire rack. Cool to room temperature.
    4. Heat convection oven to 425°F (standard oven: 475°F). Prepare CHEWY GRANOLA TOPPING: Mix butter, brown sugar, milk, oats, nuts and orange extract in 20 qt. bowl of mixer fitted with paddle attachment until well blended. Stir in HERSHEY'S SPECIAL DARK Chocolate Chips. Evenly divide and spread topping over each cake.
    5. Bake 5 to 10 minutes or until topping starts to bubble and turns golden brown. Remove from oven to wire rack. Serve warm or cool to room temperature. Makes 8 servings per cake.
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