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Devil’s Food Snack Cake

My husband and his friends request this devil's food cake for camping trips because it’s easy to transport. To create a fun motif on the plates, trace a shape onto paper and cut out. Hold the stencil over a plate and dust with cocoa powder. —Julie Danler, Bel Aire, Kansas
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    24 servings

Ingredients

  • 1 cup quick-cooking oats
  • 1-3/4 cups boiling water
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup buttermilk
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons dark baking cocoa
  • 1 tablespoon instant coffee granules
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips, divided
  • 3/4 cup chopped pecans, divided

Directions

  • Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
  • Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans.
  • Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
Nutrition Facts
1 piece: 174 calories, 9g fat (3g saturated fat), 23mg cholesterol, 91mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
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