(2 votes, average: 5.00 out of 5)
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Remember the “Snackin’ Cakes” that used to be on the market? This is wonderful!! Been in the family for years.
Difficulty: Easy
Servings: 15
Prep Time: 5 min Cook Time: 20-30 minIngredients
2 cups brown sugar
2 cups water
2/3 cup oil
2 teaspoons vinegar
1 teaspoon vanilla
3 1/3 cups flour
2 teaspoons baking soda
salt
1 1/2 cups chocolate chips
Directions
Mix together water and brown sugar. Add oil, vinegar, and vanilla. Mix dry ingredients in a separate (large) bowl and add the wet mixture to it. Blend well. Pour into an ungreased cookie sheet and add 1 1/2 cups chocolate chips on top. Bake at 350 degrees F. for 20 – 30 minutes.
Categories: Appetizers & Snacks, Cakes, Cookies & Bars, Desserts, Gift Basket Goodies, Potluck, Vegan
Submitted by: moopseemort on May 7, 2010
Suzanne McMinn says:
This is great, and so quick and easy! I wasn’t sure whether that was packed brown sugar or not, but I packed it when I measured. I used a whisk to stir the dry and wet mixtures together as that seemed to help the flour from clumping. Also, I did lightly spray the pan with grease, couldn’t help myself, LOL. I was afraid of it sticking! I baked it in a 9 x 12 x 1 pan and that fit just right. Oh, and I used 1/2 teaspoon salt.
On June 29, 2010 at 11:20 am
Moopsee says:
Thanks for tweaking, Suzanne. I hadn’t noticed that the recipe even in my cookbook just says salt. Peculiar. Your picture is really terrific!!
On July 15, 2010 at 3:13 pm
kellyb says:
I saw your post and decided to make this for dinner this evening. I must warn you, this is GOOD. So good, that daughter and I stuffed hot cake into our eager mouths. If you can’t wait for the cake to cool before devouring, at least blow on it a bit to cool it off before you have seconds or thirds. I think daughter had 4ths but I’m not counting.
I baked it in a 9 x 13 x 2 pan. It took about 35 minutes for that size pan.
On July 15, 2010 at 5:47 pm
brookdale says:
My grandmother used to have the very same dishes as the cake plate in the picture, Homer Laughlin Virginia Rose. Wish I had them now…I just have a sugar & creamer and a couple of small plates (not hers though, mine are from flea markets).
On December 23, 2010 at 10:36 pm
Michelle says:
No eggs in this and and it bakes up as beautiful as it looks? I want to make it but I’ll wait for a reply. Thanks
On April 20, 2011 at 2:14 pm
Michelle says:
Okay, so I couldn’t wait for a reply. Glad I didn’t. OMG this is soooo good! I had trouble with it sticking. Not sure if it’s because I didn’t grease the pan or maybe because we ate it just out of the oven. We are supposed to eat it right out of the oven, right? (lol)
On April 20, 2011 at 9:10 pm
Suzanne McMinn says:
Michelle, I did lightly spray the pan when I made it and had no trouble with it sticking that way. It IS a delicious recipe!!!! We love it.
On April 21, 2011 at 9:42 am
Moopsee says:
When this recipe was “found” again after having it so much while I was a kid, I was sooo excited. It is such an unusual recipe. When I was a teen, talking like 25+ years ago, there were special snakin’ cake mixes that could be purchased that were just like this. We managed to get a recipe for it and were very happy as kids. We made it often as children since we were old enough to put it together. It also was great because we were farmers with raw material and we did NOT purchase mixes. Enjoy — I’m very glad that I put this recipe for you all!
On April 21, 2011 at 10:03 am
aprmcke says:
Made this cake following the recipe exactly and here are my observations: There is a LOT of batter – if you use a jelly roll pan you will get a nice layer of cake that you can easily cut into squares. Be sure to lightly grease your pan or the cake sticks! And yes, even without using any eggs the cake turns out fine. However, I recommend adding a half teaspoon of salt – I worked in a bakery and we always added a pinch of salt to baked goods to bring out their flavor or things just taste bland. I chose to add a whole bag of semi-sweet chocolate chips to the batter as well as a cup of chopped walnuts and it gave the cake more interest. Next time, I will use 2/3 cup of real butter though instead of a liquid oil as the recipe calls for as I felt it lacked any real flavor and if it weren’t for the chocolate chips and walnuts the cake would have been totally bland. This cake is a good basic picnic and bake sale item and I will make it again for those purposes.
On March 6, 2014 at 4:12 pm