Pecan-Chocolate Chip Snack Cake
You can substitute chopped walnuts, almonds, or cashews for the pecans.
Recipe by Cooking Light October 2001
Sort by:
Newest
Newest
Oldest
12/08/2014
So easy, and my husband loves it!
01/30/2012
Tasty but with an intersting spongy texture. Very fast and easy.
11/28/2010
These were disappointing. The batter is much better than the finished product.
07/07/2010
Just because it isn't a cake, no one should lower the stars on this, it's still delicious, chocolatey and chewy. Yes, it is more like a blondie, so what? I like it just this way. I don't think the texture was rubbery at all, but I can imagine it could be rubbery if you over beat the egg whites. I made the recipe and have it step by step on my blog, CHECK IT OUT!: http://minameenah.blogspot.com/2010/07/craving-of-day-something-chewy-and.html
01/04/2010
I was a bit confused as to how this was to come out, so I left it in the oven longer than what I was supposed to. Lucky for me it still turned out fabulous and I will definitely be making this again and again.
03/15/2009
These are definitely more like blondies or cookie bars than a cake, which may be what "snack cake" is supposed to mean. I thought the flavor was great, and the portion size is fine for a snack. The problem I had, hence only 3 stars, was that after baking for 18 minutes they are still really undercooked (and I love a gooey brownie!). An extra 3 minutes in the oven would solve this, and then I think they would easily be 4 stars, especially considering the calorie/fat count! Also, I skipped the powdered sugar on top and don't miss it at all.
Advertisement