Pan Cake

Name: Pan Cake
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/8 cup unsweetened cocoa; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon finely ground coffee beans (optional); 1 teaspoon pure vanilla extract; 1 tablespoon red or white wine vinegar; 1/3 cup vegetable oil

9 ingredients

3 steps

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1/8 cup unsweetened cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon finely ground coffee beans (optional)
1 teaspoon pure vanilla extract
1 tablespoon red or white wine vinegar
1/3 cup vegetable oil

Directions

1

Preheat the oven to 350°F.
2

Put the flour, sugar, cocoa, salt, baking soda, and ground coffee beans (if using) in an ungreased 8-or 9-inch round cake pan and stir with a whisk. Make a crater, pour in the remaining ingredients and 1 cup water, and whisk until all the corners are gotten and the batter is smooth. Put in the oven and start checking for doneness in 20 minutes; the cake should be done at around 30 minutes.
3

Vanilla ice cream really helps pan cake, and so does chocolate whipped cream frosting. Start with 4 ounces of semisweet chocolate, chopped or chips, and 1 pint whipping cream. Put all the chocolate and about 1/2 cup of the cream in a medium mixing bowl and heat over simmering water until the chocolate has melted. Remove from the heat and whisk in the rest of the cream and 1 or 2 teaspoons sugar. Refrigerate until well chilled and then whip until thick and smooth. Be sure the cake is completely cooled before spreading on. If it's a warm day and you're not eating the cake right away, refrigerate it or the chocolate cream will melt right off.