Ingredients:
2 cups all purpose biscuit baking mix
1/3 cup sugar
1 egg
1/2 cup milk
2 tablespoons vegetable oil
1/2 cup mini semi-sweet chocolate chips
Whipped cream (optional)
Chocolate covered strawberries (optional)
1. Preheat oven to 375 degrees. Grease an 8-inch round baking pan.
2. In medium bowl, stir together biscuit mix and sugar.
3. In a second bowl, slightly beat egg; blend in milk and oil. Add to dry ingredients and stir just until moistened (batter may be lumpy). Stir in chocolate chips. Spoon batter into pan.
4. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cut into wedges. Serve at room temperature.
Chocolate covered strawberries:
Break semi-sweet chocolate baking bar into pieces; microwave until melted (50 seconds). Dip each strawberry three quarters in the chocolate, place on waxed paper or foil in refrigerator to cool. Serve with whipped cream.
Comments:
These deliciously fluffy and moist cake is a wonderful change from the classic chocolate chip cookie and/or shortbread cookie. Topped with whipped cream and chocolate-covered strawberries, it's the most delightful dessert.
Source:
Hershey's Chocolate Lover's Cookbook
Servings:
8 standard sized wedges.
