Mix In The Pan Chocolate Cake Food

MADE-IN-THE-PAN CHOCOLATE CAKE

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

MIX IN THE PAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
• Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
• Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.

ONE-BOWL CHOCOLATE CAKE BATTER

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

CHOCOLATE PAN CAKE

Steps:

• Melt butter, water and cocoa; bring to boil.
• Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.
• Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).
• Pour into an oblong UNGREASED pan 9"x12"x2".
• Cook in preheated oven on 180°C (400°F) for 30 minutes or until cake springs back when touched.
• When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.
• Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.
• Pour frosting over cut cake.
• Let stand until cool, then refrigerate-- Keep in fridge.

ONE PAN CHOCOLATE SNACK CAKE

Steps:

• Preheat oven to 350 degrees.
• Thoroughly mix dry ingredients in an ungreased 8 x 11" pan. Make 3 wells in the dry mixture and pour the vegetable oil in one, the vanilla in a different one and the vinegar in the last one. Pour the cold water over all and stir with fork until well blended.
• Bake for 30 minutes. Cake is done when center springs back when lightly touched. Do not test with a toothpick or knife.

QUICK MIX IN THE PAN DOUBLE CHOCOLATE CHIP CAKE

Steps:

• Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375°F oven for 4 minutes, until melted.
• Add water, sugar, egg, flour, salt, and soda.
• Beat with a fork until smooth, about 2 minutes.
• Stir in half of the chocolate chips.
• Spread in pan.
• Sprinkle with nuts and remaining chips.
• Bake 30 minutes.
• Cool.

MIX-IN-THE-PAN CAKE

Steps:

• In a greased 8-in. square baking dish, combine the flour, brown sugar, cocoa, baking soda and salt. Make a well in the center; add oil, lemon juice and vanilla. Stir just until moistened. Add coffee; stir until batter is smooth., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE GINGER SPELT MIX IN THE PAN CAKE

Steps:

• Heat oven to 350°F.
• Measure all the dry ingredients (flour, brown sugar, baking soda, allspice, salt, ginger, and chocolate chips) into an 8-inch UNGREASED square pan. Use a whisk to mix all the dry ingredients together.
• Pour the wet ingredients (water, applesauce, oil, and vinegar) into the flour mixture and stir until all the ingredients are thoroughly mixed together, but do not beat or over-mix.
• Bake for approximately 35 minutes or until a toothpick or knife inserted in the center of the cake comes out clean. Serve plain or dust with powdered sugar.