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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
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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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 darkchocolate chips and I didn't measure so I was probably extra generous.
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.
Reviewed on Mar. 10, 2011 by kdeorio
This cake was not too great. It didn't seem to rise like a normal cake. It wasn't light in consistency. It was just fair.
Reviewed on Mar. 10, 2011 by lynndey
I did not have all the fat free items, so I just used regular and it was a hit, very good
Reviewed on Mar. 10, 2011 by talundquist
Made this for my family for a weekend snack. My son did not want to make a "healthy" recipe, so he made brownies. My daughter and I made this snack cake and it won over the brownies with everyone that tried it. We will make this again. Love that you have lightened it up to slim down on calories and fat!
Reviewed on Mar. 10, 2011 by folkerts
It was good, but was "heavy"...thinking it needs to be refrigerated so it doesn't spoil?
Reviewed on Mar. 10, 2011 by fredaji
It had great flavor, the texture of it was a little dense and spongy all at the same time. I would it again though.
Reviewed on Mar. 10, 2011 by Mayberrygal
Thank you for that information! I will try the yogurt as a substitute.
Reviewed on Mar. 09, 2011 by merry123
In response to the sour cream question. I do not use the fat-free sour cream but use non fat plain yogurt as a sub for sour cream with success in my baking.
Reviewed on Mar. 08, 2011 by Mayberrygal
I was really hoping someone could answer my previous question, but no one has, so I'll try again. Is it possible to use fat-free sour cream instead of the reduced-fat version? I'd like to know before I try the recipe. Thank you!
Reviewed on Mar. 06, 2011 by joelfan
This is delicious. I make it all the time and the family loves it.
Reviewed on Mar. 03, 2011 by Maxine Miller
Diabetics count total carbs now, not sugar grams. Fiber can reduce the total carb count. Use a sugar substitute instead of sugar. one cup substitute equals 1 cup sugar.
Reviewed on Mar. 03, 2011 by helhagg
I haven't made this but I will. Just wanted to respond to the last post with regard to the calories in the carbs. There are actually 4 calories per gram of carbs, not 9 so you have seriously overstated the calories there. The 9 calories per gram applies to fats. Hope that helps some who may have been misled.
Reviewed on Mar. 03, 2011 by jheaferj
The sugar is in the carbohydrates. 36 carb gramsx9 calories=144 calories from sugarsThe fats are 44 calories, plus the cholesterol. I don't understand your parameters for "light".
The sugar is in the carbohydrates. 36 carb gramsx9 calories=144 calories from sugars
The fats are 44 calories, plus the cholesterol. I don't understand your parameters for "light".
Reviewed on Mar. 03, 2011 by Mayberrygal
I only have fat-free sour cream. Can I substitute that for the reduced-fat version?
Reviewed on Mar. 03, 2011 by DeRen
Just curious - In the nutritional facts, where is the sugar value?
Reviewed on Mar. 03, 2011 by Balbright
I have made this recipe several times. I just love it. Mine turns out higher than the pictured one.
Reviewed on Mar. 03, 2011 by Netizen
32 servings? There's nothing like a tablespoon of cake! LOL
Reviewed on Feb. 11, 2011 by joelfan
Delicious! This is one of our staples. I usually cut it into 32 serivings which reduces the calories even more!
Reviewed on Aug. 02, 2010 by becca1600
This was easy to make and worth it. It came out moist and fluffy with good flavor. Will definitely be looking to make this again.
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