I have read somewhere that variations of this cake have been around since the 1950s. It’s my go-to when I need a quick dessert. I add 1/2 tsp of instant coffee (which will enhance the chocolate flavor) and 1/2 cup of mini chocolate chips. This cake is mixed right in the pan with a fork and no eggs are needed to help it rise. The crazy part is that it is so delicious!
Preheat oven to 350 degrees. Stir together in an ungreased 8x8x2-inch baking dish:
1 1/2 cup all-purpose flour
1 cup sugar
3 tbsp cocoa
1/2 tsp instant coffee (I use Starbucks VIA Italian Roast)
1/2 tsp kosher salt
1 tsp baking soda
1/2 cup mini chocolate chips
Make three depressions in the stirred ingredients. Into these place:
6 tbsp oil
1 tbsp cider vinegar
1 tsp good quality vanilla extract
Pour all over
1 cup of whole milk
Mix with fork just until all the ingredients are well mixed. Bake at 350 degrees F for 25 to 30 minutes. Cool in the pan and cut into 9 squares for serving. Serve warm or cold with vanilla sauce.
4 tbsp unsalted butter
1/2 cup sugar
1 cup Fat Free Cream
1 tbsp cornstarch
2 tsp good quality vanilla extract
Combine butter, sugar and cream in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Add cornstarch and cook until thickened. Stir in vanilla. Serve warm or cold. Makes 1 1/2 cups.
You can easily double this recipe and bake on a sheet pan for an easy kids birthday cake.
This is a variation of the recipe in “The Wooden Spoon Dessert Book” by Marilyn M. Moore.