Guess what’s sitting in a pan on our stove? With only two pieces left?
CHOCOLATE SNACK CAKE!
By the time I’m done writing this recipe down, all the rest of it will be gone. We must have mice or something. Pfff. I looked for a snacky chocolate cake like this for a while, and thank you Betty Crocker – yours is perfect!
I love the lack of milk and eggs. If it’s shopping day tomorrow, you can still make this – and lick the bowl!
1 1/2 C. all purpose flour
1 C. sugar
1/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 C. vegetable oil
1 tsp. white or cider vinegar
1/2 tsp. vanilla
1 C. cold water
Ice cream, whipped cream, or any topping you like (I like to sprinkle on chocolate chips and a couple tablespoons of sugar – makes it nice and crunchy)
Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch round pan or an 8-inch square pan with shortening; lightly flour.
If you have a sleepy toddler who needs something to do…
(note the chocolate all the way up his arm)
…lay out all the ingredients ahead…
…and let him dump them in one at a time.
In a medium bowl, mix the flour, sugar, cocoa, baking soda, and salt. In a small bowl, stir oil, vinegar, and vanilla until well mixed. Vigorously stir oil mixture and water into flour mixture for about 1 minute or until well blended, utilising the unbridled energy of the toddler’s spasmodic stirring.
Immediately pour into the pan, and top with chocolate chips and sugar.
It won’t look like much, but the chips will sink into the cake and make little surprise pockets of chocolate.
The top will look similar to the picture below if you use 2-3 TBS of sugar.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Serve warm or cool with ice cream. Or grab a handful out of the pan later while you’re making dinner. That’s my favorite method.
A spongy cake, moist and perfectly chocolatey.
A bowl for licking.
And a very happy toddler.
For a picture-free, easy-to-print version of this recipe, please click on the following link: