Amy made this cake tonight. Best with vanilla ice cream!
This wartime cake has survived the intervening years for several reasons: it contains no cholesterol, it can be put together right in the pan it's baked in, and it is a dark, moist and delicious chocolate cake, despite being only about 125 calories per serving. And, if you make it with canola oil, it also contains a minimum of saturated fat. Over the years, this has been one of King Arthur Flour's most requested recipes.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons canola oil
1 cup cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)
Preheat your oven to 350°F.
Measure all the dry ingredients into an 8 or 9-inch round or square cake pan. Blend these together thoroughly with a fork and scoop out three holes, or indentations.
Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended.
Bake for 30 to 40 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!)
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.
©2007 The King Arthur Flour Company, Inc. All Rights Reserved.