Chocolate Snack Cake Mix
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A simple dry mix of flour, brown sugar, cocoa and baking soda kept in a jar or bag. Add water, oil, vinegar and vanilla to bake an 8-inch square cake that cuts into 9 pieces.
Ingredients
- 1 2/3 cups flour
- 1 cup brown sugar
- 1/4 cup cocoa
- 1 teaspoon baking soda
- Nuts or chocolate chips as desired (optional)
Equipment
- mixing bowl
- airtight jar
- baking sheet
Directions
- Stir the dry ingredients until evenly blended.
- Keep in a jar or zip-top bag. You can add any nuts or chips now or on baking day.
Notes
At baking time: 1 cup water, 1/3 cup oil, 1 teaspoon vinegar, 1/2 teaspoon vanilla. Preheat oven to 350°F. Add the wet ingredients to the mix and stir until smooth. Spread in an 8-inch square pan and bake 30 minutes, or until a toothpick in the center comes out clean. Cool before slicing.
Storage: dry mix up to about 6 months airtight in a cool, dry place. Cake 2 days at room temperature, 4 days refrigerated, up to 3 months frozen.
Nutrition
Serving: 59g | Calories: 254kcal | Carbohydrates: 43g | Protein: 2.9g | Fat: 8.6g | Saturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 147mg | Potassium: 94mg | Fiber: 1.5g | Sugar: 24g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 27mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 9 servings from the whole mix with 1/3 cup oil, 1 teaspoon vinegar, 1/2 teaspoon vanilla; not counted (no amount given): Nuts or chocolate chips, as desired (optional); flour counted as all-purpose flour, cocoa counted as unsweetened cocoa, oil counted as vegetable oil, vinegar counted as wine vinegar. Brands and portions vary, so use it only as an approximation.
