Chocolate Depression Cake
Description
This is the perfect cake for people with egg or dairy issues because the cake itself has none. It became popular during the Great Depression when those ingredients were hard to come by. The cake is moist and has a rich chocolate flavor. Serve it with or w
Ingredients
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1/2 t. salt
1 t. baking soda
1 t. vanilla extract
1 t. white vinegar
1/3 c. vegetable oil
1 c. water
Frosting: (optional)
2 T. butter
1/4 c. unsweetened cocoa powder
1 c. powdered sugar
1 T. milk or cream
1/4 t. vanilla extract
Directions
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Cake:
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan.
Combine the dry ingredients: flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
In another bowl, combine vanilla, vinegar, oil and water.
Add wet ingredients to dry ingredients; mix until completely combined and no lumps remain. Pour batter into prepared pan.
Bake for 30-35 minutes, until wooden toothpick inserted in center comes out clean. Let cake cool completely before frosting.
Frosting:
Melt butter in a small saucepan or in the microwave using a microwave safe dish. Stir in cocoa powder. The mixture will form a thick paste.
Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla. When ingredients are incorporated, turn mixer to medium high speed; beat about 5 minutes, until frosting is smooth and creamy.
Spread frosting on cooled cake or serve dusted with powdered sugar on top.
About 9 servings.