Chocolate Chip Snack Cake Recipe

Chocolate Chip Snack Cake Recipe Chocolate Chip Snack Cake Recipe photo by Taste of Home Rating 4

Top off any meal with Chocolate Chip Snack Cake, which comes from Sarah Newman. After some makeover from the original recipe from her mom, Sarah writes from Brooklyn Center, Minnesota, “It's just as good without the guilt!”

This recipe is:

Healthy

Diabetic Friendly

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Chocolate Chip Snack Cake Recipe
  • Prep: 25 min. Bake: 20 min. + cooling
  • Yield: 15 Servings
25 20 45

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 egg whites
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • TOPPING:
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup miniature semisweet chocolate chips

Directions

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Beat in the sour cream, applesauce and vanilla (mixture will appear curdled). Combine the flours, baking powder, salt and baking soda; stir into butter mixture just until blended.
  • Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray. Combine sugar and cinnamon; sprinkle half over the batter. Top with half of the chocolate chips.
  • Gently top with remaining batter; spread evenly. Sprinkle with remaining cinnamon-sugar and chips. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 15 servings.

Nutritional Facts 1 piece equals 215 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 194 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Chocolate Chip Snack Cake in Light & Tasty June/July 2007, p13

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Reviews for Chocolate Chip Snack Cake

Chocolate Chip Snack Cake Recipe

Chocolate Chip Snack Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-10) of 28 reviews

Reviewed on Aug. 16, 2012 by Lis30

We really enjoyed this. I used whole wheat pastry flour instead of the whole wheat because I like the texture in baked goods better. I also used dark

chocolate chips and I didn't measure so I was probably extra generous.

Reviewed on Aug. 29, 2011 by micheleclow

This was just ok. Even my daughter who has a huge sweet tooth wasn't that thrilled about it. I'll go on to another recipe.

Reviewed on Apr. 19, 2011 by Kara.B

This was so easy to make and very yummy, the whole wheat flour adds a lot to it. Make sure when you put the choc. chip mixture for the first layer, you take care to get the cinn. and sugar out of the bowl. This is a great snack, but also great for brunch instead of coffee cake.

Reviewed on Mar. 20, 2011 by embatt

It was just okay...I thought the consistency was fine, but the chocolate chips didn't seem to fit with the recipe. It wasn't anything outstanding.

Reviewed on Mar. 14, 2011 by stephtourn

Very moist and delicious! Not to mention guilt-free! My husband and I polished this cake off in 3 days!

Reviewed on Mar. 13, 2011 by 4lwcwrwd

This was so good, it was moist, and delicious it will be a favorite in my recipe book.

Reviewed on Mar. 12, 2011 by Chocolateeee

If Hubby doesn't like it, out it goes! I thought the semi-sweet chips were not a very good fit with the cake, but milk choc chips might have improved the flavor.

Reviewed on Mar. 11, 2011 by cindygay

The batter was thick and hard to spread. The finished cake was dry and not very tasty, so I threw it out.

Reviewed on Mar. 11, 2011 by TheresaRose

Very tasty. Very moist. Applesauce was prominent taste. I will make this again

Reviewed on Mar. 10, 2011 by siram

Thought this was delicious. Nice, thick & light cake.

 
 

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