Made-In-The-Pan Chocolate Cake
Yield: One 8-inch square cake, about 8 or 9 servings
This must sound very strange. You don't use any bowls at all to make this cake -- you just put everything right into the baking pan and stir it up. It looks like a mess! But go ahead and put it in the oven anyway and say to yourself, "I believe."
Because a real chocolate cake will come out of that oven, and you will feel like you just performed a miracle.
If that isn't remarkable enough, this chocolate cake just happens to be one of the best ever -- dark, moist, and tender. It is so good, in fact,
that it doesn't even need any frosting. Just eat it plain, or with a little powdered sugar on top, and wash it down with a big glass of ice-cold milk. Terrific!
Note: This chocolate cake is 100 percent vegan. So, if you are a vegan, wash it down with a big glass of ice-cold soy milk instead.
Preheat oven to 325°F. Have ready an 8-inch-square glass baking pan. Put in the pan:
1 1/4 cups unbleached white flour
1/3 cup unsweetened cocoa
1 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup water
1/3 cup canola or vegetable oil
1 teaspoon vanilla extract
1 teaspoon cide viengar or white vinegar
- Put flour, cocoa, sugar, salt and baking soda into a pan
- Mix it together
- Add water, oil, vanilla extract and vinegar
- Stir slowly with a fork in small circles to blend. As it becomes a batter, mash, scrape, and stir with fork and spoon until smooth.
- Scrape the sides with a rubber spatula, and spread it evenly.
- Clean the edges, then bake for 30 minutes.
- Cool before cutting into squares. This tastes good (and looks pretty) with some powdered sugar dusted on top.
