Ok so we are making tin can cakes as a tester for an upcoming birthday. They are cute and individually sized. We are making 2. You will need 2 14.5 oz cans for this like what green beans, corn, ect comes in washed and dried.
Tin Can Chocolate Cake
3/4 C all-purpose flour
1/8 C cocoa powder
1/2 C sugar
1/2 tsp instant coffee granuals(optional)
1/2 tsp baking soda
1/8 tsp salt
1/2 Tbsp white vinegar
3 Tbsp oil
1/2 C water
1/2 tsp vanilla extract
Preheat oven to 350°
Spray your cans with nonstick spray or crisco then coat with flour cut a piece of parchment or tin foil to fit in the bottom of the can. Then mix all ingredients in a bowl and fill each can about half way. Then place on a baking sheet and cook 45 minutes or until a toothpick comes out clean. Let cool then run a knife around the edge and pour the cake out. Take a bread knife and cut the rounded top off if desired. Then cut into 3 layers. Put icing between each layer and stack back together. You can throw away or eat the rounded part. Then ice as desired.
*Tip*
Make sure your can doesn't have an edge on the inside sticking out or the cake won't slide out. If it does take plyers and pinch the edge down around the entire can. Be careful not to cut yourself the edge is very sharp!
Chocolate Icing
2 C powder sugar
1/4 C cocoa powder
2 Tbsp melted butter
1/4 C milk (more or less depending on consistency you want)
Dash salt
Combine all and mix with a whisk or hand mixer if desired but really not necessary. Enjoy!
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