Smacker Doodle Cake
A rich and moist chocolate chip cake with a cinnamon-sugar topping, perfect for family gatherings or dessert lovers seeking a sweet, indulgent treat.
Ingredients
Instructions
- Cream together sugar and margarine.
- Add eggs, vanilla, salt, baking powder, milk, and flour; mix until smooth.
- Pour the batter into a 9 x 12 inch pan.
- Sprinkle cinnamon and brown sugar across the top.
- Place butter patties on top of the sprinkled mixture.
- Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you want a nutty crunch, add chopped walnuts or pecans to the batter. To enhance the cinnamon topping, mix in a bit of nutmeg or cardamom. Ensure all ingredients are at room temperature for best results. This cake is great for gatherings, similar to Sheryl'S Pumpkin Roll.
Serving Suggestions
Serve the Smacker Doodle Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with coffee or tea, making it perfect for brunch or afternoon gatherings. Consider serving it alongside Family Favorite Cookies for a sweet treat platter.
Storage & Reheating
Store leftover Smacker Doodle Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Smacker Doodle Cake contains roughly 1400 calories, with 27g protein, 207g carbohydrates, and 50g fat. It is an excellent source of calcium (88% of the Daily Value), iron (85% of the Daily Value), and vitamin C (81% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2932mg per serving (127% of the Daily Value).
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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To achieve a lighter cake, consider using a blend of both flours or adding a bit more liquid to the batter.
What can I substitute for chocolate chips?
You can replace chocolate chips with white chocolate chips, butterscotch chips, or even dried fruits like raisins or cranberries for a different flavor profile. Just keep the quantity similar to maintain the cake's balance.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
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).