The “cake-pan cake” could be the Missing Link between pudding and cake. Moist almost to a fault, it has giant, intense flavor. You mix it right in the pan – in a flash. What could be easier? With no butter, eggs, milk, or sour cream, it gained popularity during the food-rationing Depression Era. It’s perfect now for vegans, folks with egg or milk allergies, or for pareve occasions. The chocolate cake-pan (or three-hole) cake has been kicking around for years. I discovered this citrus variation in the King Arthur Flour 200th Anniversary Cookbook. What a recipephany: freedom from the cholesterol-laden orange bundt poundcake I used to make. Here is a guest-worthy dessert you can…
recipes that changed our lives