There's Nothing Depressing about This Chocolate Depression Cake! | Easy Vintage Recipes | MyRecipes
- Another great recipe has surfaced
and I'm excited to trythe depression cake.
Of course, it was namedthe depression cake
'cause it was madeduring the Depression era
when rations were limited
and obviously money was super tight.
The point of this is thatit uses no eggs, no milk,
no butter so it's greatfor tight budgets, okay?
Another great thing about this recipe
is that it's made so you caneasily substitute ingredients
if you don't have them.
Another thing I love is thatit comes together in one bowl.
No need to bring out the big mixer.
Let's get started.
All right, so this recipe starts
with two and a quartercups of all-purpose flour,
all right, and then one and ahalf cups of granulated sugar,
a quarter cup of cocoa powder unsweetened,
all right, one and a quarterteaspoons of baking powder
and then a half a teaspoon of baking soda
and a half a teaspoon of koshersalt or any kind of salt.
All right, so we just whisk that together.
Why can't everything justbe mixed by hand in a bowl?
All right, next, I'm going to stir in
just one and a half cups of warm water
and then a third cup of oil.
I'm using just a canola oil.
You can use olive oil, coconut oil,
whatever you have on hand
and a teaspoon of vanilla extract.
Looks good.
And now we're just goingto pour this into a pan.
You can use whatever panthat's eight or nine inches.
So I don't have a nine inch round cake pan
but I do have a nine inch cheesecake pan
so I hope this works thatI have greased and floured
and then I put a littleparchment at the bottom
just for extra insurance.
You could also use just a round cake pan
or a square cake pan.
So no layering going on here.
There we go.
Fits great in this nine inch pan.
This is going to bake at350 for about 30 minutes
then we'll have cake.
All right, I'll be back.
I'm gonna go one step further
and create a little frosting for the top.
If it uses the same nondairyingredients then why not?
So let's do this.
So this will just startwith about a cup and a half
of powdered sugar.
To that, I'm going toadd a quarter cup more
of the unsweetened cocoa powder.
This frosting's similarto like what you would get
on like a Texas sheet cake.
Do a pinch of salt.
We're gonna whisk that together
and then we're going to whiskin three tablespoons of water
and about a teaspoon of vanilla.
It's coming, it's like magic.
30 minutes later, we have cake.
It's smooth on the top, it's not cracked.
I mean, most of my regular cakes
are usually not this pretty on the top.
I mean, I'm loving it so far.
All right, so we are just goingto let this cool completely
on a wire rack and thenwe'll get it out of the pan,
put the frosting on it and call it a day.
Our cake has cooled, looking good
and now going to spread overour super easy frosting.
That's what I'm talking about.
It's just like a frosting
that's gonna kinda ooze off the sides.
See what I'm talking about?
Ooh, I can't wait to taste this.
So remember, a true depression cake
did not have the frostingbecause keeping it simple
but I'm a little bit extra.
That looks like a reallymoist and delicious cake.
Mm.
This is better than Ithought it was gonna be.
It is super moist.
It reminds me a lot ofthat Texas sheet cake.
Mm.
It's perfect.
I don't know what else to say about it.
I'm gonna tell ya,
this depression cake leavesnothing to be depressed about.
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I tried it and you should too.
See ya next time.
This Great Depression-era chocolate cake recipe was developed when ingredients were scarce and money was tight. Sound familiar? Nicole tries this easy, no egg, no dairy cake recipe with great results. She even steps it up a notch with a no-dairy chocolate frosting. And what’s more, the cake can be mixed by hand in a single bowl--no stand mixer required. Get the Recipe: https://www.myrecipes.com/recipe/chocolate-depression-cake Ingredients Baking spray with flour 2 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 1/4 cup cocoa 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups warm water 1/3 cup canola oil 1 teaspoon vanilla extract Fresh berries (optional) Powdered sugar, for dusting (optional) FROSTING (OPTIONAL) 1 1/2 cups powdered sugar 1/4 cup cocoa 3 tablespoons water 1 teaspoon vanilla extract Pinch of salt How to Make It Step 1 Preheat oven to 350°F. Spray a 9-inch cake pan with baking spray with flour, and line the bottom with parchment paper. Step 2 Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl until incorporated. Add water, oil, and vanilla, and whisk until well combined. Pour cake batter into prepared cake pan, and bake in preheated oven until a wooden toothpick inserted comes out clean, 30 to 32 minutes. Step 3 Let cool on a wire rack until completely cooled, about 30 minutes. Invert onto a serving platter. If desired, top with berries and dust with powdered sugar. Step 4 If using Frosting: Whisk together powdered sugar and cocoa powder until well combined. Whisk in water, vanilla, and salt, and mix until smooth. Spread icing over cooled cake. #recipes #baking #cake #vintage #StayHome #WithMe Subscribe to MyRecipes ►►https://www.youtube.com/channel/UCBsi0gbfoSsuczN8rUM5P2Q?sub_confirmation=1 CONNECT WITH MyRecipes Web: http://www.myrecipes.com/ Twitter: https://twitter.com/My_Recipes Facebook: https://www.facebook.com/myrecipes/ Instagram: https://www.instagram.com/welldonefood/ ABOUT MyRecipes MyRecipes.com features the largest collection of professionally-tested recipes online from food experts at the magazines and cookbooks you love and trust--including Cooking Light, Southern Living, Sunset, Coastal Living, Real Simple, and more. There's Nothing Depressing about This Chocolate Depression Cake! | Easy Vintage Recipes | MyRecipes