Make in The Pan Chocolate Cake

  Chocolate Cake, what better cake to bake when you want something quick and sweet for coffee time.

  This recipe is one of the quickest and easiest cakes there is to bake. Robin Hood Flour’s Baking Book has the recipe and I used to make it when my kids were younger and then they baked it as teens. This is so easy that younger children can do it with supervision and those a little older can do it themselves. 

  Don’t frost it unless you want to, a simple powdered sugar topping or serve it as my husband had it with ice cream and caramel sauce for a great treat. 

  Mix in the pan or in a bowl, either way, no mixer involved so the cleanup is easy. Also no egg so this is good for those allergic to eggs. Just a simple do-it-yourself cake. I had forgotten just how quick and good this cake is.

Make in the Pan Chocolate Cake

Preheat oven to 350°

8 inch square cake pan, ungreased

1 ½ cups all purpose flour

1 cup granulated sugar

¼ cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

⅓ cup butter, melted

1 tablespoon vinegar

1 cup warm (not hot) water

  Combine flour, sugar, cocoa, baking powder, baking soda and slat in pan. Stir well to blend. Make two holes in flour mixture. Pour melted butter in one hole, vinegar into the other. Pour water over top. Mix well with a fork until smooth.

  Bake for 35 to 40 minutes or until toothpick inserted into center comes out clean. 

Cool completely in pan on rack.