Chocolate Snacking Cake-southernplate

By srumbel

Those of us who are able to remember the seventies and eighties might recall a beloved line of Betty Crocker Snackin’ Cake mixes. They were these fun little mixes that allowed you to mix up the cake in the pan you baked it in and turn out a yummy, not too sweet, snack cake that didn’t need frosting. My Grandmama just loved them. When she passed away and I inherited her cookbook, I came across this recipe for a good, from scratch, chocolate snackin’ cake. While you can dress up this cake if you like for special occasions, I prefer it to just make it’s way to my plate as shown above. This cake recipe is like an old friend to me, especially when it’s served warm in the afternoon, around about the time I used to come in from school.
from southernplate.com

Ingredients

• 1/2 1/2 1/2 cup butter (1 stick), at room temp*
• 1 1 1 cup sugar
• 4 4 4 large eggs
• 1 1 1 cup self rising flour
• 1.5 1.5 1.5 cups chocolate syrup (such as Hershey's)
• 1.5 1.5 1.5 teaspoons vanilla
• 1 1 1 cup semi sweet chocolate chips

Preparation

Step 1

Lightly coat an 8x8 baking dish with cooking spray and set aside. Cream butter and sugar together in a large mixing bowl with an electric mixer at medium speed until light and fluffy, 1-2 minutes.

Add eggs and beat again, scraping down sides of the bowl as needed, until incorporated, about two minutes.

Add flour, syrup, and vanilla. Beat again for 1-2 minutes. Stir in chocolate chips.

Pour batter into the prepared dish. Bake at 350 until the center springs back with lightly pressed, 40-45 minutes.

Notes
Batter will puff up as it bakes but will lower again once the cake is removed from the oven.