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Chocolate Depression Cake, also known as Crazy Cake or Wacky Cake, is a delightful and resourceful dessert that dates back to the Great Depression. During a time when ingredients were scarce, home bakers had to get creative, resulting in this unique cake that doesn’t require eggs, milk, or butter. Despite its humble origins and simple ingredient list, this cake is incredibly rich and chocolatey, making it a timeless favorite.
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I first encountered this cake when my grandmother, who lived through the Great Depression, shared stories of her childhood. She described how her mother would bake this cake for special occasions, making do with what little they had. Intrigued by the story and the recipe, I decided to try it myself. The result was a surprisingly moist and flavorful cake that quickly became a staple in my kitchen. It’s perfect for times when you’re low on ingredients or need a quick and satisfying dessert. Let’s dive into the recipe and bring a piece of history to your table.
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/3 cup vegetable oil
1 cup water
For the Frosting:
2 tablespoons butter
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
1 tablespoon milk (or cream)
1/4 teaspoon vanilla extract
Instructions:
Step 1: Prepare the Cake Batter
Preheat the Oven:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8-inch square baking pan to prevent the cake from sticking.
Mix Dry Ingredients:
In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of sugar, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1 teaspoon of baking soda. Whisk the ingredients together until well combined.
Mix Wet Ingredients:
In a separate bowl, combine 1 teaspoon of vanilla extract, 1 teaspoon of white vinegar, 1/3 cup of vegetable oil, and 1 cup of water. Stir the ingredients together until well mixed.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or a spatula to mix until the batter is smooth and no lumps remain. The batter will be quite thin, which is normal.
Step 2: Bake the Cake
Pour Batter into Pan:
Pour the prepared batter into the greased 8×8-inch baking pan, spreading it out evenly.
Bake:
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven.
Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool completely in the pan. This is important because frosting a warm cake can cause the frosting to melt and become runny.
Step 3: Prepare the Frosting
Melt the Butter:
In a small saucepan, melt 2 tablespoons of butter over low heat. Alternatively, you can melt the butter in the microwave using a microwave-safe dish.
Add Cocoa Powder:
Stir in 1/4 cup of unsweetened cocoa powder to the melted butter. Mix until it forms a thick paste.
Combine Ingredients:
Transfer the chocolate mixture to a medium-sized mixing bowl. Using a hand mixer on low speed, gradually add 1 cup of powdered sugar, 1 tablespoon of milk (or cream), and 1/4 teaspoon of vanilla extract. Mix until the ingredients are fully incorporated.
Beat the Frosting:
Increase the mixer speed to medium-high and beat the frosting for about 5 minutes, or until it is smooth and creamy.
Step 4: Frost the Cake
Spread the Frosting:
Once the cake has cooled completely, spread the prepared frosting evenly over the top. Use a spatula to smooth out the frosting and create an even layer.
Serve:
Slice the cake into squares and serve. Enjoy the rich, chocolatey flavor of this historical dessert.
