No Egg No Milk Chocolate Cake
This is an old recipe from the great depression days and it’s moist and delicious!
For a larger cake double the recipe and use a large 9×13 baking dish.
White cake directions included at the end of this post.
1 1/2 Cups all-purpose flour
3 Tbsp. unsweetened cocoa
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
You can mix this in your greased 8″ baking dish if you want to. I prefer to mix it in a bowl and line the baking dish with parchment paper or waxed paper then grease.
Preheat oven to 350 degrees.
Sift the first 5 ingredients in your baking dish or bowl and mix well.
Next, and this is very important, make 3 depressions in the dry ingredients, 2 small ones and 1 large depression, and make sure they are deep enough to hold the liquid. I use the bottom of a measuring cup to make the depressions.
Pour vanilla in one depression, vinegar in the other, and the oil in the large depression.
Pour the water over it and mix well until it’s smooth. You don’t need to use a hand mixer. A spoon or works fine.
Bake on the middle rack for 30 – 35 minutes. Check it with a toothpick and when the toothpick comes out clean it’s done.
After it’s cool frost with your favorite frosting.
To make a white cake.
To the recipe above add 3 Tbs flour, and increase vanilla by 1/2 tsp, to make a total of 1 1/2 tsp vanilla.