Title: King Arthur Flour's Original "Cake-Pan" Cake
Categories: Cake
Yield: 1 Servings

1 1/2	c	King Arthur Unbleached All-Purpose Flour *
1	c	Sugar
1/4	c	Cocoa
1/2	ts	Salt
1	ts	Baking soda (rub between fingers to remove lumps if it is lu
1	ts	Vanilla
1	tb	Vinegar
1/3	c	Vegetable oil
1	c	Cold water (original recipe), coffee (next inspiration), mil
3/4	c	Water and
1/4	c	Rum (latest inspiration) *

From King Arthur Flour's 200th Anniversary Cookbook Preheat oven to 350 degrees F.

Measure all the dry ingredients into an 8- or 9-inch square or round cake pan. Blend these together thoroughly with a fork and scoop out 3 holes or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of liquid (water, coffee or milk, etc.) and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended. *

Bake for 35 to 40 minutes. Warm from the oven, this "cake-pan" cake is wonderful with ice cream or just by itself with a big glass of milk. *

* My notes: I used regular Gold Medal bleached four, cause that's all I had. I used about 1/3 cup cold coffee and the rest cold water, cause that's all I had. They say to stir with a fork, but I found that to get into the corners of the square pan I needed to use a spoon. The instructions don't say, but I baked it until a toothpick poked into the center came out clean, and that turned out to be just right...not undone nor too dry. And, I ate it with Lite Cool-Whip.... and it _really_ hit the spot. I made this in the middle of my cookbook clean-up, and I really, really needed it! Easy, fun cake! Also, great size for just the two of us. Lastly, this is a _great_ cookbook!

From: Kyosho Connick Date: 19 Feb 94

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