Zutaten für Whole Wheat Chocolate Pan Cake
- White Whole Wheat Flour
- 1 ½ cups granulated sugar
- Baking Cocoa
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Vegetable Oil
- White Vinegar
- 1 teaspoon vanilla extract
- Cold Water
- 6 tablespoons (3 ounces) unsalted butter
- Semi Sweet Chocolate Chips
- ½ cup milk
- 2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Whole Wheat Chocolate Pan Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Whole Wheat Chocolate Pan Cake
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a medium bowl, whisk together 2 cups whole wheat flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- In a separate small bowl, whisk together ½ cup vegetable oil, 1 tablespoon white vinegar, 1 cup water, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or spatula until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before frosting.
- **Chocolate Frosting:**
- In a small saucepan over low heat, melt 6 tablespoons (3 ounces) unsalted butter and 12 ounces semi-sweet chocolate chips, stirring occasionally until smooth.
- Remove from heat and stir in ½ cup milk and 2 cups powdered sugar until smooth and creamy.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
86g
Fat
21g
Carbs
11g
