Chocolate Snackin’ Cake with Nutella and Chopped Pecans

Butter Brickle Snackin’ Cake with Heath Toffee Bits and Chopped Pecans

++ Update – because I made both cakes, I had lots to share with friends – and my Snackin’ Cakes have been getting rave reviews. My cutest critic was a toddler who dropped by for a visit with his mother. He loved both cakes. We ended up having to move the plates ’cause he kept saying, “cake please” and pointing to what he wanted.

Do you remember when they used to sell boxed mixes of ‘Snackin’ Cake’ – what happened to those? I loved them – and so did my boys!! Snackin’ Cakes are dense and moist and, unlike regular boxed cakes, they’re so rich one square (which you can eat “on the go”) will make your tummy happy.

I’ve read that quick cakes like these, which use white vinegar and baking soda to make them rise, used to be very popular with “homemakers” in the 30’s & 40’s. I can totally understand why – snackin’ cakes are delicious, super easy to make and inexpensive. And I’m accepting the mission of making sure snackin’ cakes are not forgotten by posting two yummy versions of Super Easy “Mix in the Pan” Snackin’ Cake!

I decided to jazz up my old snackin’ cakes recipes. Accordingly, I’ve added white chocolate chips and chopped pecans to the top of my chocolate snackin’ cake, plus – and Pamela, of the wonderful blog “Brooklyn Farm Girl” (http://brooklynfarmgirl.com/ – will love this…. I’ve topped squares of my chocolate snackin’ cake with Nutella and more chopped pecans. I’ve decided to name my second version of snackin’ cake Butter Brickle Snackin’ Cake. It’s made with brown sugar and a bit of almond extract, then topped with toffee bits and chopped pecans.

I “tried” to make a caramel sauce to go on top BUT…. while taking a few photos… the melted sugar overcooked. I was really, really going to try it again… until I realized how difficult it is to clean the pan. So – my advice – if you wish for caramel sauce on your snackin’ cake… take a quick trip to the store… Here’s a photo of my attempt….

I should’ve taken it off the heat before taking photos… At this point, it was looking good… 30 seconds later…. dark brown…

Ingredients Chocolate Snackin’ Cake with Nutella and Chopped Pecans

1 2/3 cups of flour

1 cup PACKED brown sugar

1/4 cup cocoa powder (I use Hershey’s Dark Chocolate)

1 tsp. baking SODA

1/2 tsp. salt



1 cup water

1/3 cup oil

1/2 tsp. vanilla extract

1 tsp. white vinegar

1/4 cup white chocolate chips – or chocolate chips

or chocolate chips 1/4 cup chopped pecans



Nutella, which has been warmed SLIGHTLY in the microwave

chopped pecans

In an UNGREASED 9′ x 9′ pan place 1 2/3 cup flour, 1 cup PACKED brown sugar, 1/4 cup baking cocoa powder, 1 tsp.baking SODA and 1/2 tsp. salt. Mix it all together. (I made both cakes at the same time – Easy Peasy !)

Then add your liquids – 1 cup water, 1/3 cup oil, 1/2 tsp. vanilla and 1 tsp. white vinegar – DON’T FORGET THE VINEGAR – WITHOUT IT, YOUR CAKE WON’T RISE!! Mix the dry and liquid ingredients, using a large spoon so you can get into the corners.

Sprinkle on 1/4 cup white chocolate chips (or ordinary chocolate chips) and 1/4 chopped pecans.

Bake at 350 F for 35 – 40 minutes. To ensure cake is finished, I like to place a small sharp knife in the middle. If it comes out clean – then your cake is done. Enjoy!!

++ Don’t forget to scroll down for the 2nd recipe – Butter Brickle Snackin’ Cake !

Snackin’ Cake Recipe #2 – – – – – Butter Brickle Snackin’ Cake Recipe !

Ingredients



1 2/3 cups of flour PLUS 3 Tbs. flour !!

1 cup PACKED brown sugar

1 tsp. baking SODA

1/2 tsp. salt

1 cup water

1/3 cup oil

1/4 tsp. vanilla extract

1/4 tsp. almond extract

1 tsp. white vinegar



1/3 cup toffee bits (I like Hershey’s Health English Toffee Bits)

cup toffee bits (I like Hershey’s Health English Toffee Bits) 1/4 cup chopped pecans



caramel sauce, if you wish

In an UNGREASED 9′ x 9′ pan place 1 2/3 cup flour plus 3 tbs. flour, 1 cup PACKED brown sugar, 1 tsp.baking SODA and 1/2 tsp. salt. Mix it all together.

Now add 1 cup water, 1/3 cup oil, 1/4 tsp. vanilla & 1/4 tsp. almond extract – and 1 tsp. white vinegar – DON’T FORGET THE VINEGAR – WITHOUT IT, YOUR CAKE WON’T RISE!! Mix the dry and liquid ingredients, using a large spoon so you can get into the corners.

Sprinkle on 1/3 cup toffee chips and 1/4 chopped pecans.

Bake at 350 F for 35 – 40 minutes. To ensure cake is finished, I like to place a small sharp knife in the middle. If it comes out clean – then your cake is done. Enjoy!!