Chocolate Snack Cake
Chocolate Snack Cake is a moist and fluffy chocolate cake all mixed and baked in the same pan for easy clean up! Ready for snacking in under an hour.
Servings: 9 servings
Ingredients
- 1 ⅔ cup All-purpose flour
- 1 cup Brown sugar or granulated white sugar
- ¼ cup Cocoa
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Water
- ⅓ cup Vegetable oil
- 1 teaspoon White vinegar
- ½ teaspoon Vanilla
- ½ cup Chocolate chips (optional) milk or semi-sweet
- Powdered sugar (optional) for dusting
Instructions
- Preheat oven to 350℉.
- Mix all of the dry ingredients (flour, sugar, cocoa, baking soda, salt) with a fork in an ungreased 8"x8" square pan.
- Stir in water, oil, vinegar and vanilla. Make sure to scrape the the edges and corners to incorporate all of the dry ingredients.
- Sprinkle with chocolate chips.
- Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean. Let cool completely before dusting with powdered sugar, slicing and serving.
Notes
- Store leftovers, store in an airtight container at room temperature for up to 3 days.
- To freeze, cool cake completely, then wrap tightly with plastic wrap, then foil and place in a freezer bag. Freeze for up to 3 months.
- For a richer and deeper chocolate flavor, instead of water use a cup of cooled coffee. You can also use milk for a smoother chocolate taste.
- Chocolate frosting (optional): Beat 1/2 cup softened butter, 2 cups powdered sugar, 2 tablespoons cocoa powder, 1/2 teaspoon vanilla, and 1-2 tablespoons milk until fluffy; about 2-3 minutes. Spread over cooled cake.
Nutrition
Calories: 253kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 260mg | Potassium: 94mg | Fiber: 1g | Sugar: 24g | Calcium: 28mg | Iron: 2mg
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