After-School Snackin’

Here’s a blast from the not-so-distance past: Chocolate Snack Cake. I developed this recipe a few years ago when my nephew, Josh, was coming on my cooking segment on 10TV to be my helper.

I wanted something a little less guilt-inducing than a from-a-mix cake or even the homemade variety. This cake combines whole wheat and white flour for a little extra fiber, not to mention a terrific texture. Some of the fat is replaced with applesauce. No butter and eggs cuts the fat and reduces the cholesterol.

But the cake doesn’t skimp on flavor, and it’s a snap to throw together; no mixer needed.


Makes 9 servings

1 cup water
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 tablespoon canola oil
1 teaspoon distilled vinegar
1/2 teaspoon vanilla
1 cup all-purpose flour
2/3 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Confectioners’ sugar

Preheat oven to 350 degrees.

In a large bowl, stir the water, granulated sugar, brown sugar, applesauce, oil, vinegar and vanilla until smooth.

In another bowl, combine all-purpose flour, wheat flour, cocoa powder, soda and salt.

Add dry ingredients to applesauce mixture. Stir just until blended.

Pour batter into 8-inch square pan. Bake until center is just set, about 35 to 40 minutes. Cool. Dust with confectioners’ sugar.


Categories: Recipes

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