1. Heat oven to 350 degrees F. Grease and flour 13x9x2 inch baking pan.

2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost.

4. SPECIAL DARK FROSTING: Place butter and chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1minute; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. Refrigerate 15 to 20 minutes or until of desired spreading consistency. Makes about 1-2/3 cups frosting.

Notes

"A deep, dark chocolate chip cake with a rich, dark frosting, Hershey®'s Special Dark Picnic Cake is the thing for any outdoor adventure! But don't forget, it's perfect for indoor ones too!"

Drag the image to one of your lists in MacGourmet to add this recipe to your collection, or right click on it, download the linked file to your computer, and import the file.