July 25, 2012
Yes, you make the batter for Cake-Pan Cake in the cake pan. For many of you, this recipe might bring back memories. Some families called it depression cake, wacky cake, crazy cake or everyday cake.
The early version of this cake came about during World War II when ingenious cooks could make a delicious cake without eggs or milk.
As you see, this version of the recipe has modern intervention with the addition of espresso powder as an optional ingredient. It just heightens the chocolate taste. I would bet the early cakes used the dregs from the coffeepot so as to not waste that bit of flavor.
The liquid used in the cake can be all water or part water and part something else like coffee, milk or liqueur.
Over the years, this has been one of King Arthur Flour’s most requested recipes. The company says, “This wartime cake has survived the intervening years for several reasons: It contains no cholesterol. It can be put together right in the pan it’s baked in.
It is a dark, moist and delicious chocolate cake, despite being only about 138 calories per 2-inch square serving (or small wedge, from a round pan). If made with canola oil, it contains a minimum of saturated fat.”
And, I like that it is a no-fuss, one-layer cake, which is nice when you’re craving chocolate but you don’t want to make a whole cake.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.