This recipe is from the time of the Great Depression, it’s a moist and light chocolate cake made without eggs or dairy.
I shared this recipe back in June of 2012. The other day while sharing with you my Chicken Piccata Recipe, it came to mind once again. As a matter of a fact, I couldn’t STOP thinking about it. I had to make it. We had this for dessert Monday night. It’s one of my hubby’s favorite cakes. Why? Because there is no frosting. Yep. he’s “one of those” who scrapes the frosting off of the cake before he eats it. We like to serve this with a big dollop of whipped cream, but it’s delicious right out of the dish, like a snack cake.
Depression Cake? Yep, that’s what I said.
Actually, this is called “depression cake” because the recipe is from the time of the Great Depression, when eggs were scarce.
- 2 cups sugar
- 3 cups flour
- 5 heaping Tablespoons of cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 10 Tablespoons oil
- 2 teaspoons vanilla
- 2 Tablespoons white vinegar
- 2 cups cold water
- whipped cream, for serving, if desired
- Preheat oven to 350 degrees.
- Combine ingredients and pour into an UNGREASED 9×13 pan.
- Bake for 40 minutes.
- Top with fresh whipped cream if desired.
Amount Per Serving: Calories: 4299 Total Fat: 148g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 127g Cholesterol: 5mg Sodium: 4664mg Carbohydrates: 703g Fiber: 15g Sugar: 402g Protein: 44g