1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Dutch-process cocoa
1/2 teaspoon salt, divided
1/2 teaspoon espresso powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water
ICING
1 1/2 cups semisweet chocolate chips
1/2 cup half & half
Instructions
1. Preheat your oven to 350. Lightly grease an 8 inch square that's
at least 2 inches deep.
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.
2. 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.
3. Once cool, frost the cake with this simple chocolate frosting-
Heat the chocolate chips with the half & half until the chips melt.
Stir until smooth, and pour/spread over the cake. For a non-dairy
icing, substitute 1/3 cup cold brewed coffee (or water) for the half
& half.
Originally Submitted
7/19/2017
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