Chocolate Depression Cake

Here’s a delightful recipe for Chocolate Depression Cake, a dessert that originated during the Great Depression era when ingredients were scarce. This cake is a testament to creativity and resourcefulness, as it’s rich and delicious without the need for eggs, milk, or butter. Perfect for times when you need a sweet treat but have limited ingredients on hand.

Ingredients:

For the cake:

• 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

For the frosting:

• 2 tablespoons butter
• 1/4 cup unsweetened cocoa powder
• 1 cup powdered sugar
• 1 tablespoon milk or cream
• 1/4 teaspoon vanilla extract

How To Make Chocolate Depression Cake:

1. Prepare the Cake Batter: In a large mixing bowl, combine the flour, sugar, cocoa powder, salt, and baking soda.
2. In a separate bowl, mix together the vanilla extract, white vinegar, vegetable oil, and water.
3. Pour the wet ingredients into the dry ingredients and mix until well combined and no lumps remain.
4. Transfer the batter into a greased 8×8 square pan.
5. Bake the cake in a preheated 350°F oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before frosting.

How To Make Frosting:

1. Melt the butter in a small saucepan or microwave-safe dish.
2. Stir in the cocoa powder until a thick paste forms.
3. Transfer the chocolate mixture to a medium-sized mixing bowl.
4. With the mixer on low speed, gradually add the powdered sugar, milk, and vanilla extract.
5. Once all the ingredients are incorporated, increase the mixer speed to medium-high and beat for about 5 minutes, until the frosting is smooth and creamy.
6. Spread the frosting evenly over the cooled cake.

Tips:

• You can add a pinch of cinnamon or espresso powder to the cake batter for extra flavor.
• For a dairy-free version, you can use almond milk or coconut milk in place of regular milk in the frosting.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer shelf life.