“Kitchen Krafts: Make-in-the-Pan Cakes,” Friend, Jan. 1985, 22
Kitchen Krafts:
Make-in-the-Pan Cakes
Spice Cake
1 1/4 cups flour
1 cup brown sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup water
1/3 cup oil
1 tablespoon vinegar
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Using fork, combine all dry ingredients in square baking pan.
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Make well in middle; pour in oil, vinegar, and water. Stir until well blended and there are no dry lumps.
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Bake at 350° F (175° C) for 30 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Fudge Pudding Cake
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons cocoa
1/2 cup milk
2 tablespoons oil
1 cup chopped walnuts
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water
ice cream or whipped cream
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Using fork, combine first five ingredients in square baking pan.
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Make well in middle and stir in milk and oil, then nuts.
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Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.
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Carefully pour water over all.
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Bake at 350° F (175° C) for 30–45 minutes, or until edges of cake are firm but not burned.
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Serve warm or cold with scoop of ice cream or dollop of whipped cream.
Chocolate Tidbit Cake
1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
5 tablespoons oil
1 cup cold water
1/2 cup semisweet chocolate bits
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Using fork, combine first five ingredients in square baking pan.
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Make well in middle, then stir in vanilla, vinegar, and oil.
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Carefully pour water over all and stir well.
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Sprinkle evenly with chocolate bits.
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Bake at 350° F (175° C) for 30 minutes or until toothpick inserted in center comes out clean. Cool on rack.
Lemon Sponge Cake
1 1/2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, beaten
1/2 cup milk
1/3 cup oil
2 teaspoons grated lemon peel
3 tablespoons lemon juice
2/3 cup sugar
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Using fork, combine flour, first cup of sugar, baking powder, and salt in square baking pan.
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Make well in middle and stir in eggs, milk, oil, and lemon peel. Blend well.
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Bake at 350° F (175° C) for 30 minutes or until toothpick inserted in center comes out clean.
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Combine lemon juice and 2/3 cup sugar, pour over top of cake, and bake 5 minutes more. (If any syrup collects around edges of cake, spoon it over top.) Cool on rack.