Moist Chocolate Snack Cake Recipe

3.5 3 3
Moist Chocolate Snack Cake Recipe
Moist Chocolate Snack Cake Recipe photo by Taste of Home
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Moist Chocolate Snack Cake Recipe

Read Reviews
3.5 3 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 9x5-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.
Editor's Note: This recipe does not use eggs.
Originally published as Chocolate Snack Cake in Reminisce December/January 2009, p52

Nutritional Facts

1 slice: 261 calories, 9g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 44g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons plus 1 teaspoon canola oil
  • 1-1/2 teaspoons white vinegar
  • 1/2 teaspoon 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
  1. 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.
  2. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 4 servings.
Editor's Note: This recipe does not use eggs.
Originally published as Chocolate Snack Cake in Reminisce December/January 2009, p52

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Reviews forMoist Chocolate Snack Cake

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MY REVIEW
lateshift32 User ID: 7344374 154914
Reviewed Aug. 16, 2013

"I made everything right. I cooked it the full time, then it still wasn't done and I added a couple extra minutes. Wow, this thing fell out of the bread pan like a spunge. Ehhh, I don't know what happened but I will never make this again. Such a waste of time."

MY REVIEW
gkvreeland User ID: 583919 154877
Reviewed Dec. 2, 2009

"We use this cake recipe during the Lenten season as it has no dairy products in it. The cake can be dressed up by spreading cool whip on it and then put a can of cherry pie filling on top (or any pie filling). Delicious!

KTV, NJ"

MY REVIEW
gattuso24 User ID: 1046188 170193
Reviewed Dec. 2, 2009

"I have made this chocolate cake a few times. It!s great with out any topping. Will be making it for our card parties. Try this recipe and it will become one of your favorites. Suzanne G. from Elkridge,Md."

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