Easy Skinny Chocolate Chip Snack Cake
A quick and easy chocolate chip snack cake made lighter
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 ounces chocolate cake mix
- 2 tablespoons instant chocolate pudding
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons coconut oil
- 2 tablespoons nonfat plain Greek yogurt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup miniature chocolate chips
Instructions
- 1
Place a rack in the center of the oven and preheat the oven to 350 F degrees.
- 2
Lightly mist an 8-inch square metal cake pan with nonstick cooking spray.
- 3
In a medium size bowl mix together the dry cake mix, pudding mix, water, oil, yogurt, egg and vanilla until smooth and well blended, about 1 minute.
- 4
Scrape the batter into the prepared pan and spread it out evenly.
- 5
Sprinkle the chocolate chips evenly over the top of the cake.
- 6
Bake in the preheated oven until the top springs back when lightly pressed with your finger, 30 to 35 minutes.
- 7
Remove the cake from the oven and place it on a wire rack to cool completely.
- 8
Store the cake, covered with plastic wrap for up to 3 days at room temperature or for up to one week in the refrigerator.