Pan Cake
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Sugar1 cup
Cocoa (unsweetened)1 tsp
Salt1 tsp
Baking Soda1 tsp
Pure Vanilla Extract1 tbsp
White Wine Vinegar (red or)1 cup
Vegetable OilDirections:
1
Preheat the oven to 350°F
2
Put the flour, sugar, cocoa, salt, baking soda, and ground coffee beans (if using) in an ungreased 8-or 9-inch round cake pan and stir with a whisk
3
Make a crater, pour in the remaining ingredients and 1 cup water, and whisk until all the corners are gotten and the batter is smooth
4
Put in the oven and start checking for doneness in 20 minutes; the cake should be done at around 30 minutes
5
Vanilla ice cream really helps pan cake, and so does chocolate whipped cream frosting
6
Start with 4 ounces of semisweet chocolate, chopped or chips, and 1 pint whipping cream
7
Put all the chocolate and about 1/2 cup of the cream in a medium mixing bowl and heat over simmering water until the chocolate has melted
8
Remove from the heat and whisk in the rest of the cream and 1 or 2 teaspoons sugar
9
Refrigerate until well chilled and then whip until thick and smooth
10
Be sure the cake is completely cooled before spreading on
11
If it's a warm day and you're not eating the cake right away, refrigerate it or the chocolate cream will melt right off
12
Preheat the oven to 350°F
13
Put the flour, sugar, cocoa, salt, baking soda, and ground coffee beans (if using) in an ungreased 8-or 9-inch round cake pan and stir with a whisk
14
Make a crater, pour in the remaining ingredients and 1 cup water, and whisk until all the corners are gotten and the batter is smooth
15
Put in the oven and start checking for doneness in 20 minutes; the cake should be done at around 30 minutes
16
Vanilla ice cream really helps pan cake, and so does chocolate whipped cream frosting
17
Start with 4 ounces of semisweet chocolate, chopped or chips, and 1 pint whipping cream
18
Put all the chocolate and about 1/2 cup of the cream in a medium mixing bowl and heat over simmering water until the chocolate has melted
19
Remove from the heat and whisk in the rest of the cream and 1 or 2 teaspoons sugar
20
Refrigerate until well chilled and then whip until thick and smooth
21
Be sure the cake is completely cooled before spreading on
22
If it's a warm day and you're not eating the cake right away, refrigerate it or the chocolate cream will melt right off