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    You are in: Home / Recipes / Whole Wheat Chocolate Pan Cake Recipe
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    Whole Wheat Chocolate Pan Cake

    Average Rating:

     1 Total Reviews

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    • on November 04, 2012

      I found this recipe extremely easy and convenient. Ingredients you always have in the house and inexpensive because there are no eggs. I substituted the cup of water for half a cup of water & half a cup of milk, to make it richer. It baked beautifully, I did use baking strips so it came out perfectly flat, and turned out of the pan perfectly.
      Beautiful rich frosting, the cake looks fantastic. Can't eat it until tomorrow (birthday cake) but I will post again on taste. Great recipe but the proof is in the eating !!!

      Ok, I'm back. This cake (as in the eating) went down very well with all the birthday guests. It does have a slightly more grainy texture than cake made with white (and processed) flour but it has a rich chocolatey taste and the frosting is a lovely (not sweet) addition. Easy to make, will definitely make again !

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    Nutritional Facts for Whole Wheat Chocolate Pan Cake

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 231.4
     
    Calories from Fat 97
    42%
    Total Fat 10.8 g
    16%
    Saturated Fat 4.2 g
    21%
    Cholesterol 5.8 mg
    1%
    Sodium 223.9 mg
    9%
    Total Carbohydrate 34.6 g
    11%
    Dietary Fiber 2.9 g
    11%
    Sugars 21.5 g
    86%
    Protein 3.0 g
    6%
    Detailed Nutrition Values About Nutrition Info

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