Chocolate Depression Cake
This chocolate depression cake recipe is sometimes called chocolate crazy cake, chocolate wacky crazy cake. or chocolate surprise cake because it is made without eggs, milk, or butter. Which is surprising and sounds both crazy and wacky! The cake rises by using baking soda and vinegar, thus eliminating the need for eggs.
Chocolate Depression Cake
Depression as in The Great Depression, not depression as in “this cake will cure your depression.” Since a lot of us are experiencing ingredient shortages right now, I thought there was no better time to post this Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake), which was also born out of a time when ingredients were in limited supply—The Great Depression. This unique cake is rich and chocolatey without using any eggs, milk, or butter. A cake without butter?? So “wacky,” I know.
- IngredientsFor the cake:1 1/2 cups all-purpose flour1 cup sugar1/4 cup unsweetened cocoa powder1/2 teaspoon salt1 teaspoon baking soda1 teaspoon vanilla extract1 teaspoon white vinegar1/3 cup vegetable oil1 cup waterFor the frosting:2 Tablespoons butter1/4 cup unsweetened cocoa powder1 cup powdered sugar1 Tablespoon milk (or cream)1/4 teaspoon vanilla extractHow To Make Chocolate Depression Cake Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.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.Pour batter into a greased 8×8 square pan.Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.Let cake cool completely before frosting.How To Make FrostingMelt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.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