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Devil's Food Snack Cake Recipe

Devil's Food Snack Cake Recipe photo by Taste of Home

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My husband and his friends request this cake for their camping trips, but it's perfect for potlucks and entertaining, too. No frosting required. —Julie Danler, Bel Aire, Kansas

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Devil's Food Snack Cake Recipe

Prep: 30 min. Bake: 35 min. + cooling

Yield: 24 Servings

30 35 65

Ingredients

1 cup quick-cooking oats
1-3/4 cups boiling water
1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1/3 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons dark baking cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/8 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips, divided
3/4 cup chopped pecans, divided

Directions

Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine the flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with remaining chips and pecans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting. Yield: 24 servings.

Nutritional Facts 1 piece equals 174 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 91 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Devil's Food Snack Cake in Healthy Cooking October/November 2012, p15

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Devil's Food Snack Cake

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Reviewed on Mar. 01, 2013 by DevinAustra

So good, and pretty good for you too. Run the oats through a coffee grinder until very fine, and you won't even know the cake has oatmeal in it. You can use regular rolled oats with this trick too. I also add ground flaxseed, and prefer putting all the chips and pecans in the batter. I make cupcakes out of this recipe, which freeze well.

Reviewed on Oct. 24, 2012 by oandemom

This was very moist, very good!