One Pan Chocolate Cake
Posted on: September 15, 2010
Yes, a chocolate cake that only dirties the cake pan because you mix all the ingredients right in the pan.
Okay, you still have the same measuring cups and spoons to wash – but at least there’s no wet and dry mixing bowls to deal with – and any reduction in washing dishes (even in the dishwasher) is a good enough thing.
My grandmother used to call this cake “Screwy Cake” and it’s also known as Cockeyed Cake. It’s fast to make and only 30 mins to bake – so technically, you could be having chocolate cake in about 40 minutes after you print this blog page.
One Pan Chocolate Cake
Use a 9 x 9 x 2 inch tall cake pan – if it’s teflon all the better – otherwise, it’s hard to get around greasing the pan.
Tip: Use a part of the butter wrapper to spread the butter so your fingers don’t get mucky.
You can sift the dry ingredients or use “best for blending” flour, but into the cake pan goes:
1 1/2 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
If you’ve sifted the lot, great, if not, just it a swift mix to spread out the non-flour ingredients a bit.
Once you’ve got the dry ingredients leveled out, make 3 wells or dips.
Each well gets a different wet ingredient:
1st well: 5 tablespoons vegetable oil
2nd well: 1 teaspoon vanilla
3rd well: 1 tablespoon white vinegar
Over the whole pan, pour 1 cup cold water.
Beat the mixture until smooth and there’s no visible flour.
Bake at 350 Fahrenheit for a half hour.
Top with your favorite icing – or why not melt some chocolate bars or chocolate mint patties on the top and smooth it over like icing.
Sometimes, I like to have this cake warm with butter – but the best to my palette is to cut it in half to make 2 layers and put peanut butter in the middle and chocolate icing on top.
Tip: The easiest way to cut a cake into layers is to use a knife to make a tiny slice in the middle of the layer – one if a round cake or on two corners if square or rectangular. Get a length of thread and fit it into the slices. Turn the cake so the sliced edge is away from you and holding the 2 loose ends at the same height as the slices – gently pull the thread towards you and out of the cake.
dividing a layer into 2 layers
Remember the cake doesn’t have to take a long time or be fancy to enjoy it – and it only has to be a good enough thing.
Until next time,
Nancy Stewart
Living Well 
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