Chocolate Snack Cake
In a little under an hour, you can throw together this Chocolate Snack Cake with pantry staples, making it a tasty treat for any occasion.
Servings: 9 servings
Equipment
- Silicone Pot Holder Trivet Mats - Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 cup packed brown sugar OR granulated sugar
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 teaspoon distilled white vinegar
- ½ teaspoon vanilla extract
- ½ cup semisweet chocolate chips optional
- Powdered sugar if desired
Instructions
- Preheat oven to 350°F.
- In an ungreased square baking pan (8x8x2-inches), mix flour, sugar, cocoa, baking soda, and salt with a fork. Stir in water, vegetable oil, vinegar, and vanilla extract. Sprinkle chocolate chips over the batter, if desired.
- Bake 35-40 minutes, or until a toothpick inserted near the center tests clean. Cool in pan on a wire rack.
- Sprinkle with powdered sugar before serving, if desired.
Notes
- This cake can be stored airtight at room temperature for up to 2-3 days. For longer storage, refrigerate in an airtight container for up to 5-7 days.
Nutrition
Serving: 1slice | Calories: 313kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 261mg | Potassium: 151mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5IU | Calcium: 34mg | Iron: 2mg
