Makeover Chocolate Chip Snack Cake Recipe
Makeover Chocolate Chip Snack Cake Recipe
- 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
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup miniature semisweet chocolate chips
- 1. 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.
- 2. 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.
- 3. 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.
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.
Reviews for Makeover Chocolate Chip Snack Cake
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"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."
"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."
"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."
"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."
"Very moist and delicious! Not to mention guilt-free! My husband and I polished this cake off in 3 days!"
"This was so good, it was moist, and delicious it will be a favorite in my recipe book."
"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."
"The batter was thick and hard to spread. The finished cake was dry and not very tasty, so I threw it out."
"Very tasty. Very moist. Applesauce was prominent taste. I will make this again"
"Thought this was delicious. Nice, thick & light cake."
"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."
"I did not have all the fat free items, so I just used regular and it was a hit, very good"
"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!"
"It was good, but was "heavy"...thinking it needs to be refrigerated so it doesn't spoil?"
"It had great flavor, the texture of it was a little dense and spongy all at the same time. I would it again though."
"Thank you for that information! I will try the yogurt as a substitute."
"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."
"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!"
"This is delicious. I make it all the time and the family loves it."
"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."
"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."
"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"."
"I only have fat-free sour cream. Can I substitute that for the reduced-fat version?"
"Just curious - In the nutritional facts, where is the sugar value?"
"I have made this recipe several times. I just love it. Mine turns out higher than the pictured one."
"32 servings? There's nothing like a tablespoon of cake! LOL"
"Delicious! This is one of our staples. I usually cut it into 32 serivings which reduces the calories even more!"
"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."