Chocolate Pan Cake

READY IN: 50mins
Recipe by jenny butt

Very moist cake. This recipe was shared with me by a friend 35 years ago--well tested.

Top Review by Chef Skyla

This is a scrumptious chocolate cake that never fails to impress. My Mom often baked this for church pot-lucks and it was always a big hit and frequently requested. The only difference was that my Mom's recipe uses buttermilk instead of sweet milk; therefore, there was no need for the vinegar. I prefer the idea of using regular milk with the vinegar though, because I always have it on hand. Also we usually add chopped pecans or walnuts to the icing. Thanks for posting this Jenny!

Ingredients Nutrition

Directions

  1. Melt butter, water and cocoa; bring to boil.
  2. Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.
  3. Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).
  4. Pour into an oblong UNGREASED pan 9"x12"x2".
  5. Cook in preheated oven on 180°C (400°F) for 30 minutes or until cake springs back when touched.
  6. When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.
  7. Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.
  8. Pour frosting over cut cake.
  9. Let stand until cool, then refrigerate-- Keep in fridge.

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