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Moist Chocolate Snack Cake

 Moist Chocolate Snack Cake
I have made this cake for over 50 years. Otherwise known as "crazy cake," this classic, ender and moist dessert requires only a two-step procedure to make.
4 ServingsPrep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons plus 1 teaspoon canola oil
  • 1-1/2 teaspoons white vinegar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 4-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Confectioners' sugar, optional

Directions

  • In a small bowl, beat the sugar, water, oil, vinegar and vanilla
  • until well blended. Combine the flour, cocoa, baking soda and salt;
  • gradually beat into sugar mixture until blended.
  • Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 20-25 minutes or until a toothpick inserted near the center comes
  • out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. Dust with confectioners' sugar if desired. Yield: 4
  • servings.
Nutritional Facts: 1 slice (calculated without confectioners' sugar) equals 261 calories,

2 of 2

Moist Chocolate Snack Cake (continued)

Nutritional Facts: 9 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.