Chocolate Snack Cake

This is a quick fix recipe for a moist, rich chocolate cake. It’s a great recipe for a 9″x9″ pan for times when you don’t need a full size cake. Throw in some mini chocolate chips and chopped nuts, slather with your favorite frosting, or dive right in and enjoy as is! Another favorite for a 13″x9″ size is Dark Chocolate Snack Cake.

Chocolate Snack Cake

1¾ cups flour
1 cup brown sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg
1 tsp vinegar
1 tsp vanilla
1/2 cup mini chocolate chips, optional
1/2 cup chopped nuts, optional

Preheat oven to 350°. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk together milk, oil, egg, vinegar, and vanilla. Pour milk mixture into dry ingredients and whisk together until well combined. Stir in chocolate chips and nuts if using. Pour batter into sprayed 9″x9″ square baking pan (can sprinkle some chocolate chips and nuts on top too). Bake 30-35 minutes until center is done.

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Oatmeal Cake with Chocolate Coconut Pecan Frosting

This little cake is moist and delicious.  A 9″ one layer cake, just enough for a treat for dessert but not a lot to sit around the kitchen and tempt you to overindulge.  I don’t think I’m the only one who worries about this.  Who likes to have to use self control, it’s much easier if it is gone!

Oatmeal Cake:
1/2 cup old fashioned or quick oatmeal
3/4 cup boiling water
1/4 cup butter, softened almost melted
1/2 cup sugar
1/2 cup brown sugar
1/4 cup sour cream
1 egg
1 tsp vanilla
2/3 cup flour
1/2 tsp baking soda
1/4 tsp salt

Pour boiling water over oatmeal in small bowl, stir and cover, set aside.  Preheat oven to 350°.  Spray 9″x9″ pan with non-stick spray.

In large bowl with electric mixer, cream butter, sugar, brown sugar.  Add sour cream, egg, and vanilla, mix well.  Mix in flour, baking soda, and salt.  Stir in oatmeal.  Pour batter into prepared pan and bake for 24-25 minutes.  Cool.

Chocolate Coconut Pecan Frosting:
1/4 cup butter, melted
1/3 cup brown sugar
2 tsp unsweetened cocoa
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
1/2 tsp vanilla
1 Tbl milk

Combine all ingredients and mix thoroughly.  Carefully spread frosting over cake.  Good served room temperature, also good served warm with a dollop of whipped cream or scoop of vanilla ice cream.

Adapted from fortheloveofcooking.net

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