Depression Cake (uses no eggs)

Depression Cake (no eggs)

Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 cup sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1 teaspoon white vinegar
    • 1/3 cup vegetable oil
    • 1 cup water
Frosting
  • 2 Tablespoons butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 Tablespoon milk (or cream)
  • 1/4 teaspoon vanilla extract

Instructions

Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
    1. In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
    2. Pour batter into a greased 8×8 square pan.
    3. Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
    4. Let cake cool completely before frosting.
For the frosting
  1. Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.
  2. Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.
  3. Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.

Chocolate Crazy Cake (no eggs)

 Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

 
Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
TIPS

  • You can double this recipe, just use a 9×13 baking pan.
  • Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease your pan. You can also make cupcakes – be sure to adjust baking time. 
  •  This recipe is great served warm or cold with just sprinkling powdered sugar on top.  
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