Busy-Day Dump Cake
This chocolate cake recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook involves minimal cleanup -- the ingredients are blended in the very pan that goes into the oven.
To frost this cake, make a batch of simple buttercream: Sift 1/2 pound confectioners' sugar. In the bowl of an electric mixer fitted with the paddle attachment, combine sifted sugar with 1 cup (2 sticks) room-temperature unsalted butter, 1/2 teaspoon pure vanilla extract, and a pinch of kosher salt. Beat on high speed 2 to 3 minutes, scraping down sides of bowl as needed.