Chocolate Pan Cake – a delicious recipe with butter, water, cocoa powder, baking powder, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Melt butter, water and cocoa; bring to boil.", "Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.", "Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).", "Pour into an oblong UNGREASED pan 9""x12""x2"".", "Cook in preheated oven on 180u00b0C (400u00b0F) for 30 minutes or until cake springs back when touched.", "When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.", "Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.", "Pour frosting over cut cake.", "Let stand until cool, then refrigerate-- Keep in fridge."]
1235
kcal
Calories
50
g
Fat
194
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 4 ounces butter, 1 cup water, 3 tablespoons cocoa powder, 1 tablespoon baking powder (raining agent), and more.
Yes, Chocolate Pan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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