Over the years, Cake Pan Cake has been one of King Arthur's most requested recipes. And now we're proud to name this our 225th Anniversary Recipe of the Centuries and our 2014 Recipe of the Year. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere.
Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" 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.
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.
Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.
Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half-and-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-and-half.
Store cake, well covered, at room temperature for several days; freeze for longer storage.
Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
Join King Arthur baking instructor, Amy Driscoll as she bakes King Arthur's Original Cake Pan Cake from start to finish: Baking Cake Pan Cake With Kids; or watch pastry chef Gesine Bullock-Prado as she demonstrates her personal spin on this cake in Episode 4 of the Isolation Baking Show.
To make a small layer cake or two smaller single layers, divide the recipe's batter between two 6" round pans. Bake as directed; there's no need to adjust the baking time.
