This recipe is one of the best finds I've had in a long time. I love it...love it. Why? Because I didn't have to do the dishes afterward!!!
I hate doing the dishes...are you with me on this? If so, then you'll love this cake.
I found this recipe on Stop and Smell the Chocolates after seeing it linked up to a blog carnival. She got it from Woman's Day magazine (February 2006). The original link had me intrigued...it was entitled "One Pan Chocolate Cake." I wondered...aren't most cakes made in one pan? So I clicked...I saw...I smiled...and I baked myself one of these cakes that very same day.
It was a beautiful thing.
First, I love the ingredients. Why? I had them all in my cabinet - no shopping required. You'll need flour, sugar, unsweetened cocoa powder, baking soda, salt, oil, white vinegar, vanilla, water, and chocolate chips.
Dump 2 2/3 cups flour, 2 1/4 cups sugar, 1 cup cocoa, 2 teaspoons baking soda, and 1 teaspoon salt right into an ungreased cake pan. That's right...right in the pan.
Use a whisk to stir everything around until it's all blended. If you end up with some lumps of cocoa, that's okay...but get everything as smooth as you can.
Make yourself three little "wells" in the flour mixture...
...and then get out your oil, vanilla, and vinegar.
Pour 3/4 cup oil into one well, 2 tablespoons of vinegar into another well, and 1 tablespoon vanilla in the final well. Don't worry if they don't stay perfectly in their little wells...mine didn't. In fact, I'm not sure I really get the purpose of the wells, but I'm not going to question it. If it's not broke...well...no need to go changing it up!
Pour 2 cups of lukewarm water over the entire thing.
Stir everything up until it's all blended. Make sure that you scrape the sides, corners, and the bottoms of the pan to get everything all mixed together. Use a rubber spatula to scrape the excess batter off the sides of the pan.
Then use a paper towel to clean it up even more.
Bake this beauty at 350 degrees for 30 minutes (or until a toothpick comes out clean). And while it's baking, go sit on the couch...put your feet up...and watch an episode of Everybody Loves Raymond.
You've got time...you don't have any dishes to clean (except the whisk and rubber spatula). But I just licked those and then put them in the dishwasher...and then watched my episode of Everybody Loves Raymond. Life is good.
When your cake is done, dump an entire bag of chocolate chips on top of it and let it sit for a few minutes. I actually put mine back in the warm oven for a minute. Once the chocolate chips have melted, smooth them out for your frosting.
And you are done! With NO dishes!
This cake is fabulous. It's moist, it's rich, and the chocolate chips are a fun take on frosting. After it cools to room temperature, it can be left out for two days. After that, refrigerate it!
Because the chocolate hardens back when it's cooled, my husband thinks it's best when it's warmed up (and served with vanilla ice cream). I would have to agree...although I admit that I do think the hardened chocolate "crust" is pretty darn cool.
"No Dirty Dishes" Chocolate Cake
2 2/3 cup flour
2 1/4 cup sugar
1 cup unsweetened cocoa powder
2 t. baking soda
1 t. salt
3/4 cup oil
2 T. distilled white vinegar
1 T. vanilla extract
2 cups lukewarm water
12 oz. bag chocolate chips (milk chocolate, semi-sweet, doesn't matter!)
Preheat oven to 350 degrees.
In an ungreased baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make three wells into the flour mixture. Pour oil into one well, vinegar into another, and vanilla into another. Pour lukewarm water over the entire pan. Mix well, making sure to scrape sides and bottoms. Use a rubber spatula and then a paper towel to clean up the sides.
Bake for 30 minutes, or until a toothpick comes out clean. Sprinkle warm cake with chocolate chips; once they've melted, smooth them over for a frosting. Can be stored at room temperature for up to 2 days. Serves 16.
Please note - this is definitely not healthy eating! To cut fat and calories, I would consider replacing 1/2 cup of the oil with applesauce and dusting with powdered sugar instead of using the chocolate chips. I've not tried the applesauce method - if you experiment with that, please let me know the results!
Nutrition (without chocolate chip topping): 292 cal, 11g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 302mg sodium, 47g carbs, 2g fiber, 28g sugars, 3g protein, 0% vit. A, 0% vit. C, 1% calcium, 10% iron.
Nutrition (with chocolate chip topping): 393 cal, 18g fat, 5g sat fat, 0g trans fat, 0mg cholesterol, 304mg sodium, 60g carbs, 4g fiber, 40g sugars, 4g protein, 0% vit. A, 0% vit. C, 2% calcium, 13% iron.
This recipe is linked to Gooseberry Patch's Recipe Roundup: Kids' Goodies!