My husband and his friends request this devil's food snack cake for camping trips because it’s easy to transport. That makes it great for taking to potlucks and other events, too, as there's no frosting involved. —Julie Danler, Bel Aire, Kansas
Ingredients
- 1 cup quick-cooking oats
- 1-3/4 cups boiling water
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons dark baking cocoa
- 1 tablespoon instant coffee granules
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips, divided
- 3/4 cup chopped pecans, divided
Directions
- Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
- Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans.
- Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
Loading Popular in the Community
Loading Reviews
