Mix-in-the-pan Chocolate Snack Cake
Author/Submitted by: General Mills, Inc.
Gold Medal all-purpose flour
firmly packed brown sugar
Heat oven to 350 degrees F. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8 x 8 x 2 inches. Mix in remaining ingredients. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Dust with powdered sugar if desired.
*If using self-rising flour, omit baking soda, salt and vinegar. Substitute hot water for the water. Mix flour and water; let stand 10 minutes. Mix in brown sugar, cocoa, oil and vanilla. For all variations (below), stir in additional ingredients with the brown sugar. Bake 40 to 45 minutes. Applesauce Snack Cake is not recommended for use with self-rising flour.
Notes: Unbleached flour can be used in this recipe. Cake can be mixed in bowl if desired.
Applesauce: Omit cocoa and vanilla. Mix 1 1/2 teaspoons ground allspice into flour mixture. Decrease water to 1/2 cup and stir in 1/2 cup applesauce.
Double Chocolate: Sprinkle 1/2 cup semisweet chocolate chips over batter in pan.
Oatmeal-Molasses: Omit cocoa and vanilla. Mix 3/4 cup quick-cooking oats, 1/2 cups raisins and 1 teaspoon ground allspice into flour mixture. Mix in 2 tablespoons dark molasses with the water.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees F. Decrease brown sugar to 3/4 cup and baking soda to 3/4 teaspoon. Bake 37 to 42 minutes.
Microwave Directions: Pour batter into round microwavable dish, 8 x 1 1/2 inches. Microwave on inverted microwavable pie plate, 9 x 1 1/4 inches, on medium (50%), rotating dish 1/4 turn every 5 minutes, until top springs back when touched lightly, 15 to 17 minutes. (Center top may appear moist but will continue to cook while standing.) Let stand on flat heatproof surface (not on wire rack) until cool.
No bowl or beaters.