1985
Kitchen Krafts: Make-in-the-Pan Cakes
January 1985

“Kitchen Krafts: Make-in-the-Pan Cakes,” Friend, Jan. 1985, 22

Kitchen Krafts:

Make-in-the-Pan Cakes

By Lee-lee Schlegel

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

  1. Using fork, combine all dry ingredients in square baking pan.

  2. Make well in middle; pour in oil, vinegar, and water. Stir until well blended and there are no dry lumps.

  3. 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

  1. Using fork, combine first five ingredients in square baking pan.

  2. Make well in middle and stir in milk and oil, then nuts.

  3. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.

  4. Carefully pour water over all.

  5. Bake at 350° F (175° C) for 30–45 minutes, or until edges of cake are firm but not burned.

  6. 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

  1. Using fork, combine first five ingredients in square baking pan.

  2. Make well in middle, then stir in vanilla, vinegar, and oil.

  3. Carefully pour water over all and stir well.

  4. Sprinkle evenly with chocolate bits.

  5. 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

  1. Using fork, combine flour, first cup of sugar, baking powder, and salt in square baking pan.

  2. Make well in middle and stir in eggs, milk, oil, and lemon peel. Blend well.

  3. Bake at 350° F (175° C) for 30 minutes or until toothpick inserted in center comes out clean.

  4. 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.

Illustrated by Shauna Mooney