One Pan Chocolate Cake
31 Comments | Written on September 26, 2012 at 5:00 am , by Kristina Vanni
Imagine this for a moment…
A rich and decadent homemade chocolate cake, ready to enjoy in about half an hour. Then imagine virtually no cleanup. Really! This recipe cuts down on my least favorite part of cooking…the dishes! This is a “One Pan Chocolate Cake.”
Keep reading to learn how to make this indulgent cake…without dirtying dishes!
What makes this cake special, is the fact that it is made and baked entirely in one pan.
Start with an ungreased 8-inch square pan.
Measure the flour, sugar, cocoa powder, baking soda, and salt into the pan. Stir to combine the dry ingredients.
Add the water, oil, white vinegar, and vanilla.
Stir to combine completely.
Bake in a 350 degree oven for 30 minutes.
There you have it! This is a great go-to recipe when you just need something chocolate. Give it a try!
One Pan Chocolate Cake
1-1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/3 cup canola or vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
Heat oven to 350 degrees. Place flour, sugar, cocoa powder, baking soda, and salt in an 8-inch square baking pan. Stir to combine. Pour water, oil, vinegar, and vanilla over flour mixture. Stir carefully to combine well and smooth out batter. Bake for about 30 minutes or until a tester inserted in the middle comes out clean. Cool and frost cake with your favorite icing, or just dust with powdered sugar, if desired. Makes one 8-inch square cake.
Categories:
Sweet Tooth, Tips and Tricks | Tags: Cake Recipes, Chocolate Cake Recipes, Easy Cake Recipes
31 Comments | Post Your Comment
31 Responses to “One Pan Chocolate Cake”
Made for company. Extremely easy and saved a lot of time. Delicious. Received nothing but compliments!
That looks so yummy! Great pics!
Make the recipe so you can print without wasting so much ink. Minus the pictures.
Amen
they way i print the recipes instead of pressing the printing button I click on print preview then select the page to print.
Copy and paste to a Word doc. Use Tahoma type and reduce text size to 10 or 11. Less ink and no photos!
What a great recipe, I love that you can mix it right in the pan!
Great for those allergice to eggs.
I am so down with this. No bowls, no extra utensils…this will be my new go to recipe for those times when I a being begged to bring something sweet to a meeting or a friends lunch!
Do you think this recipe would work as cupcakes?
My family has been making this cake for years. We call it “Dump cake”. It is so easy and turns out perfect every time.
This is nothing like the dump cake recipes that I’ve seen.
Good very good with a great recipe
Brilliant!!
That looks so yummy and so incredibly easy to make!!
I remember this recipe! It’s from Peg Bracken’s I Hate to Cook Book, which was a hilarious read that came out in the 70s. Beautiful pix!
That’s so funny…I had no idea! I got the recipe from a neighbor back home in Chicago. She had 10 kids and hated to cook. This was her go-to cake recipe!
Sounds like my kind of recipe! Looks delicious and would be a great one to make with the kids.
Oh wow. You had me at chocolate and then one pan. Yum!!
Love this simple + easy cake!
Looks fantastic!! Love everything about this!
It was so simple..I use my 9×9 pan..I ate that first bite and taste like heaven..um.um..good..thks you..
I’ve had a chocolate craving lately. So glad I have everything needed to make this cake!
I have made this a bunch of times and it always turns out perfectly!
This cake is from the 1940′s war years when they were short of many ingredients. My Mom made it for years and I then made it for my children. Shall have to make it for my Great Granddaughters. Very moist and delicious, no frosting needed.
This recipe has been around for years, and we called it “Wacky Cake”. It is so good and easy!
Most people don’t know what a Wacky Cake is. I always have to explain the cake to people. I received this recipe over 30 years ago from my neighbor and still use it. So fast and you don’t have the mess that cakes from scratch make. Plus, you can brag that you made the cake from scratch and no one is the wiser.
This IS call Wacky Chocolate Cake. I made this more than 60 years ago and my mother before me. I lost the recipe several years ago and could not remember the amounts. I am making this today. Thank you, thank you, thank you.
So glad this recipe jogs some wonderful memories for you!
For printing recipes I use a cut and paste method to Word. Use Tahoma as your type; it uses the least amount of ink. You can also shrink the text to 10 or 11 and it still looks good. Sometimes you will have to delete what pastes as you can’t always eliminate all the photos when copying, but the end result will be great!
My understanding is that this recipe was developed during the war when rationing was in effect. my family has been using it since I was a little girl.It was my pick each year as a birthday cake. and yes it Kate’s cupcakes as well. Mmm yummy.