Wednesday, September 29, 2010

King Arthur Flour's Original Cake-Pan Cake



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 138 calories per 2" square serving (or small wedge, from a round pan). 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.

Follow our step-by-step photos for making this cake at 
our blog, Baking Banter. 

 

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon (1/2 ounce) vinegar
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) 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" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk 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. Note: If you've used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.

Bake for 30 to 35 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!) Yield: 12 to 16 servings.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.
PRINT THIS RECIPE

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