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Chocolate Can Cake

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Submitted by mpuzin

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

YIELD

12 servings

PREP

15 min

COOK

40 min

READY

60 min

Here’s the genius of this chocolate cake: you empty the can of chocolate syrup into a bowl, then use that same empty can to measure every other dry ingredient. One can of sugar, one can of flour, ¾ can of oil, one can of coconut, one can of chopped pecans. No measuring cups, no fuss, no math.

The result is a dense, fudgy cake loaded with coconut and pecans throughout. It’s somewhere between a brownie and a German chocolate cake, with chocolate syrup providing the cocoa flavor and moisture in one ingredient.

Everything goes into a single bowl, gets mixed together with eggs, vanilla, and salt, then pours straight into an ungreased pan. No creaming butter, no alternating wet and dry, no sifting. Forty minutes in the oven and it’s done.

Kitchen Tips

  • Don’t grease the pan. The oil in the batter is enough. An ungreased metal pan helps the cake climb the sides evenly as it bakes.
  • Use a metal baking dish, not glass. Metal conducts heat more evenly and gives the edges a slightly crispier texture.
  • Let it cool completely before cutting. The fudgy interior needs time to set or you’ll have a gooey mess instead of clean slices.

Variations

  • Walnut swap: Use chopped walnuts instead of pecans if that’s what you have on hand.
  • Cream cheese frosting: Spread a layer of cream cheese frosting on the cooled cake for a tangy contrast to all that chocolate sweetness.
  • Skip the coconut: Leave out the coconut if you prefer a straight chocolate-nut cake.

Ingredients

16 462.4
OUNCES ML/G CHOCOLATE SYRUP
canned
1 1
CAN CAN SUGAR *
1 1
CAN CAN ALL-PURPOSE FLOUR *
¾ 0.8
CAN CAN VEGETABLE OIL *
1 1
CAN CAN COCONUT *
1 1
CAN CAN PECANS
chopped *
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML SALT

Directions

Using a large mixing bowl, empty contents of syrup can into the bowl.

Use the can as a measure for the next 5 ingredients.

Add eggs, vanilla, salt and mix well.

Pour into ungreased 13 x 9 x 2 inch metal baking dish .

Bake at 350℉ (180℃) F for approximately 40 minutes. Cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 255 27% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 298mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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