Mix In The Pan Chocolate Cake Recipes

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MADE-IN-THE-PAN CHOCOLATE CAKE



Made-in-the-Pan Chocolate Cake image

This surprisingly tender vegan chocolate cake is made entirely in an 8-by-8-inch baking pan: Just toss in the ingredients, stir until you don't see any flour streaks, then bake. For flourish, add a small handful of chocolate chips before baking or sprinkle the finished cake with a little confectioners' sugar. Adapted from Mollie Katzen's "Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook," this recipe was developed for kids, but adults love it, too. It's an ideal snacking cake, or you could gussy it up with a simple ganache frosting.

Provided by Margaux Laskey

Categories     snack, cookies and bars, dessert

Time 45m

Yield 9 to 12 servings

Number Of Ingredients 10

1 1/4 cups/160 grams all-purpose flour
1 cup/200 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup/80 milliliters canola oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or white vinegar
2 tablespoons semisweet or vegan chocolate chips (optional)
Confectioners' sugar, for dusting on top (optional)

Steps:

  • Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
  • Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
  • Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
  • Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
  • Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 92 milligrams, Sugar 17 grams, TransFat 0 grams

TOP SECRET CHOCOLATE CAKE



Top Secret Chocolate Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick baking spray, for the pan
One 15.2-ounce box dark chocolate cake mix, such as Duncan Hines
1 cup whole milk
1/2 cup (1 stick) melted salted butter
3 large eggs, beaten
1 cup semisweet chocolate chips
1 tablespoon vanilla extract
1/2 cup heavy cream
2/3 cup semisweet chocolate chips
Rainbow sprinkles, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
  • Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
  • Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
  • For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
  • Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

QUICK MIX IN THE PAN DOUBLE CHOCOLATE CHIP CAKE



Quick Mix in the Pan Double Chocolate Chip Cake image

My son loves chocolate so I make a lot of chocolate baking when he comes to visit.This recipe came from a Kraft booklet I got in 1996

Provided by NoraMarie

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1/3 cup vegetable oil
2 ounces bakers unsweetened chocolate
3/4 cup water
1 cup granulated sugar
1 egg
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (300 g) package BAKER'S Semi-Sweet Chocolate, divided
1/3 cup chopped nuts

Steps:

  • Heat oil and the 2 squares of unsweetened chocolate in a 9-inch square pan in 375°F oven for 4 minutes, until melted.
  • Add water, sugar, egg, flour, salt, and soda.
  • Beat with a fork until smooth, about 2 minutes.
  • Stir in half of the chocolate chips.
  • Spread in pan.
  • Sprinkle with nuts and remaining chips.
  • Bake 30 minutes.
  • Cool.

MIX-IN-THE-PAN CAKE



Mix-in-the-Pan Cake image

"You don't need a bowl to stir up this chocolate cake, so cleanup in a snap," writes Diane Hixon of Niceville, Florida. "I serve warm squares of the moist cake with scoops of coffee ice cream."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup strong brewed coffee, room temperature

Steps:

  • In a greased 8-in. square baking dish, combine the flour, brown sugar, cocoa, baking soda and salt. Make a well in the center; add oil, lemon juice and vanilla. Stir just until moistened. Add coffee; stir until batter is smooth., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 248 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

MIX IN THE PAN CHOCOLATE CAKE



Mix in the Pan Chocolate Cake image

When you don't think that you have enough time to make a homemade cake, don't even think about using a cake mix. Instead make this easy homemade chocolate cake that is mixed in the pan it is baked in. Top this moist cake with any type of frosting you want or no frosting at all. I got this recipe from Martha Stewert's Everyday Food Magazine from November 2009.

Provided by Cupcake-Princess

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup cold water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
  • Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
  • Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.

Nutrition Facts : Calories 278.8, Fat 10.7, SaturatedFat 1.5, Sodium 232.2, Carbohydrate 44.1, Fiber 1.3, Sugar 25.1, Protein 2.8

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