“Snack cake” is probably one of my favorite terms in all of food. Just the idea of a cake that was made for snacking is sort of hysterical to me. I mean, who really snacks on cake? Don’t get me wrong, I would love to have cake for a snack, but grapes and almonds are a much healthier 2 PM pick-me-up.
I would define a snack cake as one that is baked in a 9 x 13 pan, is simple to make, and can be kept on hand for a while to cut into squares for
The only thing I’ll do differently next time I make this (which I definitely will) is double the frosting. I only had enough for a very thin layer of frosting, and I’m a girl that likes a pretty thick glob of the stuff. This cake would also be delicious with coffee buttercream. Yum!
Mocha Snack Cake with Peanut Butter Cream Cheese Frosting
slightly adapted from Taste of Home
For the cake:
2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2/3 cup canola oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature
For the frosting:
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan.
2. In a bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin).
3. Pour into prepared pan. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cooled cake. Store in the refrigerator.