www.kingarthurflour.com, and came upon this little number. I have a few standby chocolate cake recipes and there is always room for another. My Mom has a great chocolate cake with a cream filling and a decadent chocolate frosting. I have another from my Aunt that calls for coffee, makes a very moist cake, a chocolate snack cake and yet another that I love from Barefoot Contessa. I made this one for my Nephew's birthday. You mix, bake and serve this cake all in the same pan. Makes a great dessert to take along just about anywhere. I think it would also make a nice gift for someone. Like my chocolate snack cake, this also calls for no eggs. A bonus for someone who is allergic to eggs. I doubled the recipe and just sprinkled it with confectioner's sugar. A scoop of ice cream to top it off and it was delicious, moist, chocolatey and incredibly easy to make. A huge hit with everyone at our table and request to make again. Which, of course I will, but there is still another chocolate cake or two to make.... You know, like adding another "little black dress", or another pair of "'black pumps," one is just not enough!
Although we may have many "little black dresses" or "chocolate cakes" in our lives, scripture makes it very clear that there is only way for salvation. John 14:6 Jesus answered, "I am the way and the truth and the life. No one comes to the Father except through me.
Only a few short weeks before my give away announcement. I am getting very excited to share with you. Stay tuned.
Cake Pan Cake
King Arthur Flour
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1'2 teaspoon espresso powder, (optional)
1 teaspoon baking soda
1 teaspoon vanilla
1 Tablespoon Vinegar
1/3 cup vegetable oil
1 cups cold water or coffee, or milk or 3/4 cup water & 1/4 cup rum
Preheat oven to 350 degrees.
Measure all dry ingredients into an 8" or 9" round or square cake pan. If you are using an 8" pan, make sure that it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk.
Make three indentations in the mix.
Pour the vanilla into one hole, the vinegar into another and the oil in the last hole.
Take the cup of cold liquid of your choice and pour it directly over everything in the pan. Stir all
ingredients together until they are well blended and smooth.
Bake for 30-35 minutes. I let the cakes cool completely then dusted with confectioners' sugar. You can also frost with your favorite homemade frosting or store bought! Serve with ice cream of course.
Eat & Love Well, xo