1 Pan Fudge Cake

Janice Paynedyer Recipe

By Janice Paynedyer payjani

this recipe was made by my Great grammy and it is Super easy and equally tasty...

Please use a 9x13 baking pan to bake cake


Recipe Rating:
 1 Rating
Serves:
about 12-16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 pan fudge cake 1 1/2 cups sugar 1/2 cup cocoa powder 1 1/2 tsp baking soda 2 cups flour 3/4 tsp. salt 1 1/2 vanilla extract 3/4 cup vegetable oil 1 1/2 cups water 1 1/2 tsp vinegar 1 tsp black cocoa powder
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Directions Step-By-Step

1
preheat oven 350
parchment lined pan to remove cake easily
9x13 pan
SIFT ALL DRY INGREDIENTS
ADD all liquids stir until blended
bake at 350 for 25 minutes or until a tooth pick inserted comes out clean.... do not over bake


super easy EXCELLENT CAKE !!! With or with OUT frosting!!!
2
Note : if you do not have black cocoa powder you can you regular... or Omit the extra which ever you like. everything can be mixed right in the baking pan this cake turned out fantastic every time I have made it ..I have never had to throw this cake away ! and it is fantastic with a scoop of vanilla ice cream while still warm!!!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom
  • Comments

  • 1-5 of 6
  • user
    Bonnie Adams Bonnie2005254 - Oct 5, 2011
    I got this recipe from my Aunt long ago.It is a wonderful cake.But I mix mine in a bowl first so I get it mixed up good.Mine didn't call for the black cocoa though.This is the only Chocolate Cake that my daughter will eat also...A cake well worth making and so simple to fix..Thank you for sharing this....
  • user
    sapa all sapa - Oct 5, 2011
    what is black cocoa powder
  • user
    Janice Paynedyer payjani - Oct 5, 2011
    Black cocoa Powder is what the "O" cookies that are so popular are made out of... you can buy it at the king arthur flour store ..
  • user
    Janice Paynedyer payjani - Oct 5, 2011
    I think we would are be pretty hard pressed to find a brand new never heard of before recipe its pretty much all been done before in one form or another. I get very excited when I hear of something "BRAND NEW" , but then, It starts to sound very much like something else or a hybrid. :)
  • user
    Janice Paynedyer payjani - Oct 5, 2011
    SApa all it is:
    Black onyx dutch cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa that when used in baking makes for an impressive black-as-coal colored product. Because black onyx cocoa has less fat, it does tend to create a drier product. We suggest using a 50/50 mixture of black onyx and dutch to add more fat. If you do want to use 100% black onyx, then be sure to increase the fat in the recipe. This will also alleviate the dryness issue.