Pan Cake
- 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
- Preheat the oven to 350u0b0F.
- 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.
- 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.
flour, sugar, unsweetened cocoa, salt, baking soda, coffee beans, vanilla, red, vegetable oil
Taken from www.epicurious.com/recipes/food/views/pan-cake-56390034 (may not work)