Mexican Chocolate Snack Cake

Name: Mexican Chocolate Snack Cake
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 2¼ cups all-purpose flour; 1 cup sugar; 2 Tbsp. unsweetened cocoa powder; 1½ teaspoons baking powder; ½ tsp. baking soda; ½ tsp. cinnamon; ½ tsp. salt; ⅛ – ¼ tsp. ground red pepper; 1¼ cup Almond Breeze Chocolate Almondmilk; ½ cup vegetable oil; 1 large egg; lightly beaten; 1 tsp. vanilla extract; Powdered sugar; optional

Cook Time:
35 Minutes: Difficulty:
Easy: Serves Up To:
8 Servings

Nutrition Information

Total Fat	15g

Total Carbohydrates	54g

Cholesterol	25mg
Sodium	350mg

Dietary Fiber	2g
Sugars	28g

Protein	5g

Directions

Step 1 complete
Preheat oven to 350°F.
Step 2 complete
Combine the first 8 ingredients in a large bowl with a whisk.
Step 3 complete
In a separate bowl, combine the almondmilk, oil, egg and vanilla. Add the wet ingredients to the dry ingredients; stir until combined.
Step 4 complete
Transfer the batter to an 8-inch square baking pan coated with cooking spray. Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with powdered sugar, if desired.
Step 5 complete
Refrigerate leftovers.