Chocolate Picnic Cake
A rich, fudgy chocolate picnic cake with oats and chocolate chips, perfect for casual gatherings or picnics, combining moist texture with deep cocoa flavor.
Ingredients
Instructions
- Pour boiling water over oatmeal; let stand for 10 minutes.
- Add brown sugar, white sugar, and margarine; stir until margarine melts.
- Add eggs and mix well.
- Add flour, cocoa, soda, and salt; mix until combined.
- Stir in half of the chocolate chips.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Sprinkle nuts and the remaining chocolate chips on top.
- Bake in a preheated 350°F oven for about 40 minutes, until a toothpick inserted in the center comes out clean.
- Cool and cut into squares.
Tips & Substitutions
For a richer flavor, try using dark brown sugar instead of light. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don't have margarine, unsalted butter works perfectly as a substitute. To make this recipe even more indulgent, consider adding chopped nuts or a swirl of peanut butter. For a lighter version, reduce the sugar by 1/4 cup.
Serving Suggestions
Serve the Chocolate Picnic Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a complete picnic spread, consider including fresh fruit or a light salad alongside. You can also browse more American recipes for more picnic ideas.
Storage & Reheating
Once cooled, store leftover Chocolate Picnic Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, microwave individual squares for 10-15 seconds or warm in a preheated oven at 350°F for about 5-10 minutes. This cake is also delicious served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Picnic Cake contains roughly 727 calories, with 10g protein, 115g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (40% of the Daily Value), iron (33% of the Daily Value), and protein (21% of the Daily Value), and a good source of calcium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just be sure to store it properly in an airtight container. This allows the flavors to meld, making it even tastier. If you're planning to serve it at a picnic, consider cutting it into squares and packing it in a portable container for easy transport.
Can I use other types of chocolate besides chocolate chips?
Absolutely! You can chop up your favorite chocolate bar or use white chocolate or milk chocolate chips for a different flavor profile. Mixing in a combination of chocolates can also add depth to the cake. Just ensure the total weight remains the same for best results.
What can I do if I don't have cocoa powder?
If you find yourself without cocoa powder, you can replace it with an equal amount of unsweetened carob powder for a different but delicious flavor. Alternatively, you can omit the cocoa altogether and add an extra 1/4 cup of flour for a vanilla cake variation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).