Family Favorites...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 salt 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.

8 comments:

  1. My husband loves chocolate. This is a good one for when he gets his sweet tooth and starts hunting for something.

    Happy weekend.

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    1. It is good, fast and with out frosting not as fattening. Hot and dry here but a little cooler this weekend.

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  2. I have a recipe that is similar to this, but instead of water it calls for cold coffee. A great way to use any leftover coffee and it gives it a bit of a mocha flavor too.

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    1. Now, that really sounds good. One of my favorite flavors.

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  3. Thanks! The recipe I had, I believe it was from Fannie Farmer Baking, had oil instead of butter. How much better might it be with butter and the idea of coffee! I have some almond flavored coffee and will try it. I always liked not having to use a mixer. The recipe I used tasted more moist if after cooling it was covered and a few hours pass before cutting.

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    1. Carol, I am going to have to make this this weeked now that all of you keep talking about coffee for some of the liquid. The almond flavored sounds good. This recipes calls for the liquid to be warm not cold or too hot.

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  4. Peg Bracken in "I Hate to Cook" calls this Cockeyed Cake. A small difference is that she used oil instead of butter and she adds vanilla. I got this cookbook in the 60s when I was learning how to cook, and this cake quickly became a favorite.

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    1. Hi Dorothy, I have two of Peg Bracken's cookbooks and love them. I also bought mine in the 60s. They have some great recipes and are just so much fun to read. I have made the cake at least back than and thought it was just as good as this one with the butter.

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