Name: Original Cake-Pan Cake
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: not set
Ingredients: 1 1/2 cups King Arthur Unbleached All-Purpose Flour; 1 cup sugar; 1/4 cup Dutch-process cocoa or natural cocoa; 1/2 teaspoon salt; 1/2 teaspoon espresso powder optional; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 tablespoon vinegar cider or white; 1/3 cup vegetable oil; 1 cup cold water; 6 1/4 ounces King Arthur Unbleached All-Purpose Flour; 7 ounces sugar; 3/4 ounce Dutch-process cocoa or natural cocoa; 1/2 teaspoon salt; 1/2 teaspoon espresso powder optional; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 ounce vinegar cider or white; 2 5/8 ounces vegetable oil; 8 ounces cold water; 177 g King Arthur Unbleached All-Purpose Flour; 198 g sugar; 21 g Dutch-process cocoa or natural cocoa; 1/2 teaspoon salt; 1/2 teaspoon espresso powder optional; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 14 g vinegar cider or white; 74 g vegetable oil; 227 g cold water

by KingArthurFlour

This World War II vintage cake — it's egg- and dairy-free, reflecting the rationing of those times — is dark, moist, and delicious, despite being only about 138 calories per serving. Over the years, this has been one of King Arthur Flour's most requested recipes. And, even though the "stir it all together in the pan" method is traditional, go ahead and stir everything together in a bowl, if that feels more comfortable.

INGREDIENTS

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder ; optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar cider or white
1/3 cup vegetable oil
1 cup cold water
6 1/4 ounces King Arthur Unbleached All-Purpose Flour
7 ounces sugar
3/4 ounce Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder ; optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 ounce vinegar cider or white
2 5/8 ounces vegetable oil
8 ounces cold water
177 g King Arthur Unbleached All-Purpose Flour
198 g sugar
21 g Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder ; optional
1 teaspoon baking soda
1 teaspoon vanilla extract
14 g vinegar cider or white
74 g vegetable oil
227 g cold water

servings

INSTRUCTIONS

See original recipe: http://www.kingarthurflour.co...

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NOTES

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Original Cake-Pan Cake

1 1/2 cups King Arthur Unbleached All-Purpose Flour 
1 cup sugar 
1/4 cup Dutch-process cocoa or natural cocoa 
1/2 teaspoon salt 
1/2 teaspoon espresso powder optional
1 teaspoon baking soda 
1 teaspoon vanilla extract 
1 tablespoon vinegar cider or white 
1/3 cup vegetable oil 
1 cup cold water 
6 1/4 ounces King Arthur Unbleached All-Purpose Flour 
7 ounces sugar 
3/4 ounce Dutch-process cocoa or natural cocoa 
1/2 teaspoon salt 
1/2 teaspoon espresso powder optional
1 teaspoon baking soda 
1 teaspoon vanilla extract 
1/2 ounce vinegar cider or white 
2 5/8 ounces vegetable oil 
8 ounces cold water 
177 g King Arthur Unbleached All-Purpose Flour 
198 g sugar 
21 g Dutch-process cocoa or natural cocoa 
1/2 teaspoon salt 
1/2 teaspoon espresso powder optional
1 teaspoon baking soda 
1 teaspoon vanilla extract 
14 g vinegar cider or white 
74 g vegetable oil 
227 g cold water

1) Preheat your oven to 350?F. Lightly grease an 8" square or 9" round pan that's at least 2" deep. If you don't have a 2"-deep pan in either of those sizes, use a 9" square pan.2) Traditional method: Measure all the dry ingredients into the prepared pan. 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 water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended. 3) Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk 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.4) 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. 5) Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk. 6) Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake. Yield: about 16 servings.

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Nutrition

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Serving Size: 1 serving (181g)
Recipe Makes: 16 Servings

Calories: 577
Calories from Fat: 429 (74%)

Amt Per Serving		% DV

	Total Fat 47.6g	64 %
	Saturated Fat 22.9g	114 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 5g
Cholesterol 91.5mg		28 %
Sodium 13339.5mg		460 %
Potassium 63.6mg		2 %
Total Carbohydrate 33.1g		10 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 31.9g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 577

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