King Arthur's Original Cake Pan Cake
Ingredients
Cake
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 177g
- 1 cup sugar 198g
- 1/4 cup unsweetened cocoa, Dutch-process or natural 21g
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder substitute and instant coffee powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon vinegar, cider or white 14g
- 1/3 cup vegetable oil 67g
- 1 cup cold water 227g
Icing
- 1 1/2 cups semisweet chocolate chips 255g
- 1/2 cup half-and-half 113g
Instructions
- Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
- Whisk the dry ingredients together in a medium-sized bowl.
- Combine the vanilla, vinegar, vegetable oil, and water in a separate bowl.
- Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.
- Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
- Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk. This is a great VEGAN by accident recipe! Dust with powdered sugar and serve with berries.
Chocolate Icing
- Or, once cool, frost the cake with chocolate frosting:
- Heat the chocolate chips with the half-and-half until the chips melt. Microwave or doubleboiler. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold-brewed coffee (or water) for the half-and-half.
- Store cake, well covered, at room temperature for several days; freeze for longer storage.