Chocolate Chip Brownie Snack Cake

Traditionally, it was meant for Halloween purposes, but I jazzed it with some mini chocolate chips and dusted it with extra powdered sugar to make it more of an every day, every hour kind of cake. Plus, it freezes well, which makes yours truly a happy travel camper.

Total Time

40min

5.0

1 Rating

Author: Climbing Grier Mountain

Servings:

Ingredients

•

3/4 cup

Granulated Sugar

•

4 Tbsp

Vegetable Oil

•

4 Tbsp

Plain Yogurt

•

1 tsp

Vanilla Extract

•

Eggs , separated

•

1/2 cup

All-Purpose Flour

•

1/3 cup

Unsweetened Cocoa Powder

•

as needed

Baking Powder

•

1/3 cup

Mini Chocolate Chips

•

1 1/2 cups

Powdered Confectioners Sugar

•

8 tsp

Milk

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C).

Spray a nine-inch cake pan with non-stick cooking spray. In a large bowl, combine All-Purpose Flour (1/2 cup) , Unsweetened Cocoa Powder (1/3 cup) and Baking Powder (as needed) .

In a mixer fitted with a paddle attachment, mix Granulated Sugar (3/4 cup) , Vegetable Oil (4 Tbsp) , Plain Yogurt (4 Tbsp) , Vanilla Extract (1 tsp) and Eggs (3) . Slowly add the flour mixture into the wet ingredients. Mix for a few minutes until combined.

Fold in the mini chocolate Mini Chocolate Chips (1/3 cup) and pour batter into cake pan. Bake for about 25 minutes.

Remove from oven and cool completely. Mix the Powdered Confectioners Sugar (1 1/2 cups) and Milk (8 tsp) in a bowl. Pour the icing evenly over the cake. Garnish with mini chocolate chips and dust with confectioners sugar.

Nutrition Per Serving

CALORIES

198

FAT

6.3 g

PROTEIN

1.6 g

CARBS

35.5 g