Tina shares how to make a chocolate cake pan cake in this week's Connected Community video. Recipe below.
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Chocolate Cake Pan Cake - adapted from King Arthur Flour
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder, natural or Dutch-process
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1 tbsp. vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water
1 1/2 cups chocolate chips
1/2 cup half and half*
*Substitutions for half and half -
place 1 Tbsp. of butter in measuring cup and fill with milk to the 1/2 cup mark
1/3 cup of cold black coffee or water
Preheat oven to 350 degrees. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
Whisk dry ingredients together in a large bowl. Mix the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring thoroughly. Pour batter into prepared pan.
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Serve the cake warm from the oven, right out of the pan.
Or when it's cool, frost with this chocolate icing: Heat the chocolate chips and half and half (or substitute, see recipe) until chips melt. Stir until smooth and pour/spread over cake.
Cake will keep for several days, well covered, at room temperature of you can freeze it for longer storage.