Made-In-The-Pan Chocolate Cake

adapted from Honest Pretzels
Yield: One 8-inch square cake, about 8 or 9 servings

This must sound very strange. You don't use any bowls at all to make this cake -- you just put everything right into the baking pan and stir it up. It looks like a mess! But go ahead and put it in the oven anyway and say to yourself, "I believe." Because a real chocolate cake will come out of that oven, and you will feel like you just performed a miracle.

If that isn't remarkable enough, this chocolate cake just happens to be one of the best ever -- dark, moist, and tender. It is so good, in fact, that it doesn't even need any frosting. Just eat it plain, or with a little powdered sugar on top, and wash it down with a big glass of ice-cold milk. Terrific!

Note: This chocolate cake is 100 percent vegan. So, if you are a vegan, wash it down with a big glass of ice-cold soy milk instead.

Preheat oven to 325°F. Have ready an 8-inch-square glass baking pan. Put in the pan:

1 1/4 cups unbleached white flour
1/3 cup unsweetened cocoa
1 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup water
1/3 cup canola or vegetable oil
1 teaspoon vanilla extract
1 teaspoon cide viengar or white vinegar

  1. Put flour, cocoa, sugar, salt and baking soda into a pan
  2. Mix it together
  3. Add water, oil, vanilla extract and vinegar
  4. Stir slowly with a fork in small circles to blend. As it becomes a batter, mash, scrape, and stir with fork and spoon until smooth.
  5. Scrape the sides with a rubber spatula, and spread it evenly.
  6. Clean the edges, then bake for 30 minutes.
  7. Cool before cutting into squares. This tastes good (and looks pretty) with some powdered sugar dusted on top.