Nutty Chocolate Chip Picnic Cake

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  • 1/2 cup miniature semisweet chocolate chips
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 box Betty Crocker® SuperMoist® devil’s food cake mix
  • Water, vegetable oil and eggs called for on cake mix box


  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Grease or spray bottom only of 13×9-inch pan.
  3. Mix chocolate chips, brown sugar and pecans; set aside.
  4. Bake and cool cake as directed on box for 13×9-inch pan–except sprinkle chocolate chip mixture on batter in pan before baking.
  5. Store tightly covered.

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