Chocolate Depression Cake
Born during the challenging times of the Great Depression, the Chocolate Depression Cake is a symbol of resilience, creativity, and adaptation. Developed without the use of luxury items like eggs, butter, and milk, this cake was crafted with affordable, readily available ingredients. Though simple, it offers rich flavors and has stood the test of time as a beloved dessert across generations.
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Ingredients
- 1 1/2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 1 teaspoon of white vinegar
- 1/2 teaspoon of vanilla extract
- 5 tablespoons of vegetable oil
- 1 cup of water
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease an 8-inch square baking pan.
- Directly in the baking pan, combine sugar, cocoa powder, flour, baking soda, and salt. Mixing in the pan not only reduces cleanup but is a testament to the cake's origins, where minimizing effort and materials was essential.
- Create three depressions or "wells" in the dry mix – one larger and two smaller.
- Pour the vegetable oil into the largest depression.
- Add the vanilla extract and vinegar into the two smaller wells.
- Pour the cup of water over the entire mixture.
- Stir until the mixture is thoroughly combined, ensuring no dry pockets remain.
- Bake in the preheated oven for about 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean.
- Allow the cake to cool.
- Although traditional Chocolate Depression Cake was often enjoyed without frosting, you can choose to top it with icing, powdered sugar, or any other modern touches to suit your palate.
Notes
The absence of eggs, butter, and milk not only mirrors the scarcity during the Depression era but also makes this cake suitable for those with certain allergies or dietary restrictions.
