Brewed coffee adds rich flavor to this quick and easy chocolate snack cake. Sprinkle with pecans and coconut and enjoy!
What You Need
Original recipe yields 9 servings
1/3 cup oil
2 oz. BAKER'S Semi-Sweet Chocolate
3/4 cup brewed MAXWELL HOUSE Coffee, cooled
3/4 cup sugar
1 egg, beaten
1-1/4 cups flour
1/2 tsp. baking soda
1/2 cup BAKER'S ANGEL FLAKE Coconut, divided
1/2 cup chopped PLANTERS Pecans, divided
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Let's Make It
Heat oven to 350°F.
Heat oil and chocolate in 8-inch square nonstick pan in oven 2 min. Stir until chocolate is melted and mixture is blended. Add coffee, sugar, egg, flour and baking soda; stir until blended.
Reserve 2 Tbsp. each coconut and nuts. Add remaining coconut and nuts to batter; mix well. Sprinkle with reserved coconut and nuts.
Bake 30 min. or until toothpick inserted in center comes out clean. Cool on wire rack.
Enjoy your favorite foods while keeping portion size in mind.
Butterscotch and Walnut Snack Cake
Prepare as directed, substituting 1 cup butterscotch chips for chocolate, water for coffee and PLANTERS Walnuts for pecans.
Zesty Orange and Fruit Snack Cake
Prepare as directed, substituting BAKER'S White Baking Chocolate for Semi-Sweet Chocolate, orange juice for coffee, chopped dried apricots for coconut and PLANTERS Slivered Almonds for pecans.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.