Chocolate Snack Cake
Recipe: #199
September 18, 2011
Categories: Desserts, Cakes, Birthday, Brunch, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Kosher, Vegetarian, Flour, Chocolate, more
"A KC favorite! I made this cake so may times that I made up several separate plastic bags of just the dry ingredients to keep in my pantry so I could have ready when I wanted to made it, it saved lots of time and you will be making this often it’s the best snack cake and makes a perfect amount for an after school snack or for a small family, it also freezes very well, if you are a cinnamon lover add in 1 teaspoon, also can add a large mashed banana in if you want. This cake really doesn’t need any frosting but if you should decide to frost it, my #recipe95 pairs well with this cake!"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (115 g)
- Calories 355.6
- Total Fat - 15 g
- Saturated Fat - 3.1 g
- Cholesterol - 23.1 mg
- Sodium - 322.5 mg
- Total Carbohydrate - 55 g
- Dietary Fiber - 4.5 g
- Sugars - 34.7 g
- Protein - 5.8 g
- Calcium - 63.2 mg
- Iron - 1.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to second-lowest position.
Step 3
Grease an 7 x 11-inch baking pan (preferably a glass pan or a 9x9 or 8x8 inch pan/s)
Step 4
In a bowl combine the first 6 dry ingredients.
Step 5
In a medium mixing bowl whisk or beat the water or Coke with oil, egg, vinegar and vanilla until well combined; add in the dry ingredients and beat until thoroughly blended.
Step 6
Mix in chocolate chips and nuts.
Step 7
Transfer to baking pan.
Step 8
Bake 30-33 minutes (for 11x7) or until the cake tests done (do not over bake).
Step 9
For 8x8 or 9x9 inch bake about 35-40 minutes or until cake tests done.
Tips
No special items needed.
0 Reviews
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