Everyone needs a go-to recipe for chocolate cake. This is mine! The original recipe is actually called Cake-Pan Cake but I prefer these as cupcakes. The cake supposed to be mixed directly in the cake pan itself and put in the oven. Great - no clean up! Well, except that if you make this in the cake pan, it sticks - a lot. Not that that issue cannot be remedied by a bit of icing or ice cream on the dish to cover up your mistake. To avoid this problem, I mix everything in a bowl and rely on the wonders of cooking spray to keep everything from sticking. All I can find about this recipe is it was a wartime cake. Now, I'm guessing WWII but I'm not certain but we'll keep calm and carry on with the recipe.
Cake-Pan Cake Cupcakes
1 1/2 c. All Purpose Flour (King Arthur Flour)
1 c. Sugar
1/4 c. Cocoa (Ghiradelli)
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla (Neilson-Massey Vanilla Bean Paste)
1 Tbsp. White Vinegar
1/3 c. Canola Oil (or Vegetable Oil)
1 c. Water (you could also use coffee or milk)
Preheat oven to 350.
Combine flour and the next 4 ingredients in a bowl with a whisk.
Make 3 small indentations in the mixture.
Pour vanilla into one hole, vinegar into another, and the oil in the last hole.
Pour the water/coffee/milk directly over the ingredients.
Combine until well blended.
Pour into either an 8- or 9-inch cake pan or standard 12 cup muffin tin that's been sprayed with cooking spray. (Note: If you're using an 8-inch cake pan, make sure it's at least 2" deep.)
Bake for 30-35 minutes (regardless of whether you're baking the cake or cupcakes).
This cake is great either by itself with some ice cream or with some icing!
Calories - 130 per cupcake (without icing)
Note: If you're like me, you enjoy eating the cake batter just as much as you enjoy the finished product. I would not recommend eating this batter. The vinegar causes the batter to have a strange taste but I can promise you that after the baking is finished, this will be your go-to cupcake!!