Devil's Food Snack Cake Recipe

5 5 5
Devil's Food Snack Cake Recipe
Devil's Food Snack Cake Recipe photo by Taste of Home
Publisher Photo

Devil's Food Snack Cake Recipe

Read Reviews
5 5 5
Publisher Photo
My husband and his friends request this cake for camping trips because it’s easy to transport. To create a fun motif on the plates, trace a shape onto paper and cut out. Hold the stencil over a plate and dust with cocoa powder. —Julie Danler, Bel Aire, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + cooling

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 large 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 13x9-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 in the center comes out clean. Cool on a wire rack before cutting. Yield: 24 servings.
Originally published as Devil's Food Snack Cake in Healthy Cooking October/November 2012, p15

Nutritional Facts

1 piece: 174 calories, 9g fat (3g saturated fat), 23mg cholesterol, 91mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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 large 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
  1. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
  2. 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.
  3. Pour into a 13x9-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 in the center comes out clean. Cool on a wire rack before cutting. Yield: 24 servings.
Originally published as Devil's Food Snack Cake in Healthy Cooking October/November 2012, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDevil's Food Snack Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
delowenstein User ID: 3766053 253797
Reviewed Sep. 7, 2016

"I just made this cake today! I used candied cherries in place of nuts! I also used 1/8 cup of all-purpose flour mixed in with the chocolate chips and cherries for the cake batter. I preferred to use all-purpose flour as whole wheat flour has a coarser texture to a cake and used 1/2 tsp. salt. I also used 12x8" greased and floured baking pan! Baked 40 minutes!

delowenstein"

MY REVIEW
cbenne12 User ID: 7424916 235467
Reviewed Oct. 23, 2015

"Amazing! This was a fabulous dessert,especially when trying to be healthy but still wanting some chocolate."

MY REVIEW
MrsOwens User ID: 7095603 112753
Reviewed Aug. 7, 2013

"Simply delicious! Dark, rich, yummy wi just enough healthy ingredients that I don't feel too guilty for eating one...or three."

MY REVIEW
DevinAustra User ID: 1422497 195834
Reviewed Mar. 1, 2013

"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."

MY REVIEW
oandemom User ID: 3841645 112752
Reviewed Oct. 24, 2012

"This was very moist, very good!"

Loading Image