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Cake-Pan Cake
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Rating: 4.0/5 (33 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 285
% Daily Value**
Total Fat 11g
16%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 410mg
17%
Total Carbohydrate 45g
15%
Dietary Fiber 1g
4%
Sugars 26g
Protein 3g
Vitamin A  0%Vitamin C  0%
Calcium  2%Iron  8%
Potassium  3%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cake-Pan Cake

Recipe Tags: Cake Recipes

Date Added: July 18, 2016
A take on the classic "dump" cake technique where the liquid ingredients are poured into depressions made in the dry mixture, then blended.

Ingredients:

1 1/2 cups All-Purpose Flour Unbleached
1 cup Sugar
3 tablespoons Unsweetened Cocoa
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Instant Espresso or coffee
1 teaspoon Pepper (to 2 ts)
6 tablespoons Vegetable Oil
1 tablespoon Vinegar
1 teaspoon Vanilla
1 cup Water Cold
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Directions:

1. Preheat oven to 350 degrees.

2. Then, in a 9 in x 9 in cake pan, measure and blend thoroughly with a fork the flour, sugar, cocoa, baking soda, instant coffee powder, and salt.

3. Next, make 3 indentations in the dry ingredients with your fork.

4. Into the first, pour 6 tablespoon of oil. Into the second, pour 1 tablespoon vinegar.

5. Into the third, pour 1 teaspoon vanilla. Then, over all ingredients, pour 1 cup of cold water or strong, cold coffee.

6. Stir with a fork until evenly blended. Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Sulfites, Cocoa Powder, Natural Sweeteners, Vinegar allergies.
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