Chocolate Pan Cake
"Very moist cake. This recipe was shared with me by a friend 35 years ago--well tested."
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 15
ingredients
- 4 ounces butter
- 1 cup water
- 3 tablespoons cocoa powder
- 1 tablespoon baking powder (raining agent)
- 2 cups flour (plain)
- 2 cups sugar (white)
- 1⁄2 cup milk
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 2 large eggs (beaten)
- 1 teaspoon vanilla
-
Chocolate Pan Cake Frosting
- 3 ounces butter
- 3 1⁄2 tablespoons milk
- 3 tablespoons cocoa powder
- 1 cup powdered icing sugar
directions
- 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.
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Reviews
-
This is a scrumptious chocolate cake that never fails to impress. My Mom often baked this for church pot-lucks and it was always a big hit and frequently requested. The only difference was that my Mom's recipe uses buttermilk instead of sweet milk; therefore, there was no need for the vinegar. I prefer the idea of using regular milk with the vinegar though, because I always have it on hand. Also we usually add chopped pecans or walnuts to the icing. Thanks for posting this Jenny! -
I love the fact that this is just so quick to put together! I was worried about not greasing the pan, but once the icing/glaze is on that is not an issue. A great dessert with cream or icecream when warm and there is plenty for seconds!! We all loved it, thanks. -
Thanks for posting this recipe. It reminds me of having a sinful rich brownie. I did use all fat free and splenda and egg beaters. It is great!! I will be making this again.
Tweaks
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This is a scrumptious chocolate cake that never fails to impress. My Mom often baked this for church pot-lucks and it was always a big hit and frequently requested. The only difference was that my Mom's recipe uses buttermilk instead of sweet milk; therefore, there was no need for the vinegar. I prefer the idea of using regular milk with the vinegar though, because I always have it on hand. Also we usually add chopped pecans or walnuts to the icing. Thanks for posting this Jenny!
RECIPE SUBMITTED BY
jenny butt
Australia
HiI'm Jenny B..........an adopted Aussie in '72, originally hailing from Trinidad & Tobago........I currently live in S.A....alovely spot called Hallett Cove, south of the city and heading towards some of our famous wineries.....McLarenvale.........Professionally I'm a Mental Health Nurse,working in the I.C.U of Adelaide's major psychiatric hospital........I have 3 grown daughters ,all live interstate/o'seas........I go ten pin bowling as often as possible.....very good exercise !! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
