Snack Bar Chocolate Cake
A rich, moist chocolate snack bar cake with a tender crumb, featuring deep cocoa flavor. Perfect for chocolate lovers and casual gatherings alike.
Ingredients
Instructions
- Mix together sugar, self-rising flour, eggs, vanilla extract, and buttermilk.
- Bring margarine, oil, water, and cocoa to a boil.
- Mix the liquid ingredients with the dry ingredients.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For an extra moist cake, consider using yogurt instead of buttermilk. If you're out of self-rising flour, you can make your own by adding 2 teaspoons of baking powder and a pinch of salt to all-purpose flour. Be careful not to overmix the batter; this can lead to a dense texture. Adding a pinch of cinnamon can enhance the chocolate flavor, similar to what you might find in a Cinnamon Layered Quick Coffee Cake.
Serving Suggestions
Serve the Snack Bar Chocolate Cake warm or at room temperature, dusted with powdered sugar for a simple finish. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside slices of the Hawaiian Pineapple Wedding Cake for a delightful dessert spread.
Storage & Reheating
Store the leftover Snack Bar Chocolate Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds to restore its moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Snack Bar Chocolate Cake contains roughly 1763 calories, with 20g protein, 90g carbohydrates, and 150g fat. It is an excellent source of dietary fiber (79% of the Daily Value), iron (60% of the Daily Value), and potassium (41% of the Daily Value), and a good source of vitamin C. It also contributes 22g 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 use regular flour instead of self-rising flour?
Yes, you can substitute regular all-purpose flour by adding 2 teaspoons of baking powder and a pinch of salt per cup of flour used. This will mimic the properties of self-rising flour and help your cake rise properly.
What can I use if I don't have margarine?
If you don't have margarine, you can use unsalted butter or coconut oil as a substitute. Both options will provide a rich flavor and moisture to the cake. Keep in mind that using butter may enhance the overall taste.
How can I make the cake more chocolatey?
To intensify the chocolate flavor, consider adding chocolate chips or using dark cocoa powder instead of regular cocoa. You could also drizzle a chocolate ganache over the cooled cake for an indulgent touch.
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).