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Chocolate Picnic Cake

chocolate picnic cake Dessert
Chocolate Picnic Cake
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 9

A crunchy oat topping complements tender pieces of chocolate cake. No frosting means it travels well. ...MORE + LESS -

Ingredients

1/2 box Betty Crocker™ SuperMoist™ Chocolate Fudge Cake Mix (1 2/3 cups/400 mL)
1/2 cup (125 mL) water
1/4 cup (50 mL) vegetable oil
2 eggs

1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) all-purpose flour
1/3 cup (75 mL) quick-cooking or old-fashioned oats
1/4 cup (50 mL) butter or margarine, softened
3/4 tsp (3 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg

Steps

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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray.
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
  • 4
    Bake 31 to 37 minutes or until toothpick inserted in centre of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.

  • Tip: If you plan to tote this cake to a picnic, bake it in a disposable foil pan. Then you don't have to carry home the dirty pan.
  • Tip: For an oatmeal-chocolate chip topping, cool cake 10 minutes; sprinkle with 1/3 cup (75 mL) miniature chocolate chips.

Nutrition Facts

Serving Size: 9 Servings
Calories
200
% Daily Value
Total Fat
13g
Saturated Fat
4 1/2g
Trans Fat
0g
Cholesterol
60mg
Sodium
75mg
Total Carbs
18g
Dietary Fiber
0g
Sugars
13g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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