Spoon Cake
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 83
- Dietary Fiber
- 2
- Sugar
- 55
- Protein
- 9
- Cholesterol
- 65
- Sodium
- 212
- Total: 1 hr 5 min
- Active: 25 min
Ingredients
Cake:
Nonstick cooking spray, for the loaf pan
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup sugar
1 large egg
1/2 cup buttermilk
1 tablespoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Gooey Chocolate Frosting:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate, chopped
2 tablespoons salted butter
Directions
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
- Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
- In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
- Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
- For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.