Who says chocolate cake can’t be a healthy snack?  This chocolate snack cake freezes well and bakes up moist and delicious.  I usually serve it without frosting to keep it healthy.  It is delcious on its own, or we love to top it with whip cream and a few fresh berries  (both berries and whipped cream freeze well.) This makes a great after school snack, or light dessert.

Chocolate Snack Cake

Yield:  2 (9 by 13) pans

3 1/3 cups of flour

4 cups brown sugar

1 cup cocoa powder

4 teaspoons baking powder

4 teaspoons baking soda

4 teaspoons vanilla

2 teaspoon salt

4 cups water

1 1/2 cups of olive oil (or applesauce)

2 cups of chocolate chips

Mix the dry ingredients in bowl. Stir in the vanilla, salt, water and oil (or applesauce).  Add the chocolate chips, then line one 9 x 13-inch pan with plastic wrap and spray the other with baking spray.  

Divide the batter between the two pans.  Wrap the plastic lined pan with another layer of plastic and freezer for 2-3 hours or until batter is solid. When the batter is solid, take the batter out of the pan and line with more layers of plastic wrap.  Label 350°F for 45-50 minutes and freeze.  Bake the other cake at 350° for 35-40  minutes or until cooked through.  This cake does not need frosting, but to make it look festive, you can drizzle caramel or white melted chocolate over the top.  For the holidays, you can sprinkle crushed candy canes or other festive candies on top and drizzle with white chocolate.

To serve:  Remove wrappings from the frozen cake batter, spray a 9 by 13 inch pan and set the frozen batter in the pan.  Place in the oven while it is heating up to 350 degrees F and bake frozen  for 40-50 minutes or until the batter is cooked through.  Serve warm topped with whipped cream and berries.