Skinnier Moist Chocolate Snack Cake Recipes

HOMEMADE CHOCOLATE SNACK CAKE

Homemade Chocolate Snack Cake image

THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup boiling water
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar

Steps:

In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

SKINNIER MOIST CHOCOLATE SNACK CAKE

Skinnier Moist Chocolate Snack Cake image

If you are not a fan of cake mixes, this recipe is NOT for you! I enjoy tinkering with the mixes to see what can be added to, subtracted from or substituted for the recommended ingredients. Today's play-time began with a box of Pillsbury Reduced-Sugar chocolate cake mix and a handful of cappuccino flavored baking chips. I am quite pleased with the results - a very moist, fragrant cake that is a little easier on my waistline than most. I'm recording my experiment here so I can do this one again.

Provided by SusieQusie

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box reduced-sugar chocolate cake mix
1/2 cup egg substitute (or use 2 eggs)
1/3 cup vegetable oil
4 ounces prune baby food (1 jar)
3/4 cup nonfat milk (I used soy)
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 teaspoon cinnamon extract
1/4 cup cappuccino chips (optional)

Steps:

Preheat oven to 350°F.
Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.

Nutrition Facts : Calories 58.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.3, Sodium 20.4, Carbohydrate 2.2, Fiber 0.3, Sugar 1.5, Protein 1.4

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