Looking for a cake recipes where all the ingredients were measured into an 8x8 pan and st ired till smooth.?

Had it years ago but cannot find it. It could be made in chocolate, spice and a couple others I don't remember. It was easy and good. Anyone still have the directions?Looking for a cake recipes where all the ingredients were measured into an 8x8 pan and st ired till smooth.?
Mixed in the Pan Chocolate Snack Cake





Ingredients:


1/3 cup vegetable oil


2 squares unsweetened chocolate


3/4 cup water


1 cup sugar


1 egg, slightly beaten


1 1/4 cups all-purpose flour


1/2 teaspoon salt


1/2 teaspoon baking soda


1 teaspoon vanilla


1 cup semisweet chocolate chips


1/3 cup chopped pecans


whipped topping or sweetened whipped cream, optional





Prep:


Preheat oven to 350掳. Heat oil and unsweetened chocolate in an 8-inch square baking pan in oven until chocolate is melted, about 3 to 4 minutes. Add water, sugar, egg, flour, salt, baking soda, and vanilla.





Using a fork, beat until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread batter evenly in the pan. Sprinkle with chocolate chips and chopped pecans. Bake at 350掳 for 35 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool and serve as is or with whipped topping, if desired.Looking for a cake recipes where all the ingredients were measured into an 8x8 pan and st ired till smooth.?
APPLE RAISIN SNACK CAKE





1 c. sugar


1/4 c. quick cooking oats


1 c. flour


1/4 c. shortening


1/4 c. cold water


1 egg


3/4 c. applesauce


1/2 c. chopped raisins


3/4 tsp. baking soda


3/4 tsp. salt


1/4 tsp. baking powder


1/2 tsp. cinnamon


1/2 tsp. nutmeg


1/4 tsp. ground cloves





Heat oven to 350 degrees. Grease an 8';x8';x2'; pan and dust with flour. Measure all ingredients into large bowl. Beat 2 1/2 minutes on high speed. Bake 50 minutes or until center springs back when pressed lightly with finger.








BANANA SNACK CAKE





1 c. flour


3/4 c. sugar


1/2 tsp. baking powder


1/2 tsp. salt


1/4 tsp. baking soda


3/4 tsp. cinnamon


1/4 tsp. cloves


1/4 tsp. allspice


1 mashed ripe banana


1/4 c. butter


1 egg


1/4 c. milk





Sift together flour, sugar, baking powder, salt, baking soda, cinnamon, cloves and allspice; set aside. Combine butter and banana and beat well. Add egg; beat well. Blend dry ingredients alternately with milk. Add butter/banana/egg mixture and blend well. Bake in well oiled 8';x8'; pan at 350 degrees for 25 minutes.








MYSTERY SNACK CAKE





2 c. drained, cooked pinto beans


1/4 c. bean liquid


1/2 c. butter, softened


2/3 c. sugar


1 egg


2 tsp. vanilla extract


1 c. whole wheat flour


1/2 c. instant nonfat dry milk powder


1 1/2 tsp. baking powder


1 tsp. each cinnamon %26amp; allspice


1 c. raisins


1/2 c. chopped walnuts





Mash beans with bean liquid in bowl until smooth; set aside. Cream butter and sugar in bowl until light and fluffy. Add egg, vanilla and beans; mix well. Add mixture of dry ingredients; mix well. Fold in raisins and walnuts.


Pour into 9 inch square baking pan sprayed with nonstick cooking spray. Bake at 350 degrees for 1 hour or until cakes tests done. Cool on wire rack. Garnish with sprinkle of confectioners' sugar. Yield: 20 servings.











PEACHY SNACK CAKE





1 c. all purpose flour


1/4 tsp. salt


1 tsp. baking powder


1 tsp. cinnamon


1/4 tsp. nutmeg


1/4 c. softened butter


1/2 c. sugar


2 eggs


1 (16 oz.) can sliced cling peaches, drained and cut in bite size pieces


1 1/2 c. raisin bran cereal (Kellogg's)





TOPPING:





2 tbsp. melted butter


1/4 c. firmly packed brown sugar


1 1/2 c. raisin bran cereal





1. In a small mixing bowl, combine butter, brown sugar and 1 1/2 c. raisin bran cereal. Set aside. 2. Combine flour, salt, baking powder and spices. Set aside. 3. In medium size mixing bowl, beat together butter, sugar, and eggs until well combined. Spread evenly in greased 9 x 9 x 2 inch baking pan. Sprinkle with prepared topping. 4. Bake in 350 degree oven about 30 minutes or until cake tests done. Serve warm or cold. Yield: 12 servings.