This recipe is a bit crazy to me, always has been. My mother-in-law shared it with me very early in my marriage to her son, because it was a favorite of his.
I now make it quite often and the cake has always turned out moist and delicious!
I would caution you against using this recipe for stacking, or layering cakes. It’s just really light and tender. I don’t think it could hold up in that manner.
No Eggs, No Milk Chocolate Cake
A depression era cake recipe for when eggs and milk were scarce.
Ingredients
- 3 cups flour I used cake flour but you can use AP flour, just pull back a little on the last cup
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 Tablespoons white distilled vinegar
- 7/8 cup vegetable oil any neutral oil would do
- 2 cups tap water
Instructions
- Preheat oven to 350°
- Sift together the flour, cocoa, baking soda, salt.
- Add the sugar and mix.
- Pour in vinegar, oil and finally the water. Stir together well so no lumps exist, this batter will be runny.
- Bake: 9×13 for 35-40 minutes, cupcakes 20 minutes
Notes
This is a very tender cake, I don’t recommend using this one for stacking cakes!
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