How to make Chocolate Depression Cake
Ingredients:
For the cake:
1 ½ cup. All Purpose Flour
¼ cup. Cocoa Powder
⅓ cup. Oil
1 tsp. Baking Soda
1 cup. Sugar
1 cup. Water
1 tsp. Vanilla Extract
1 tsp. White Vinegar
Pinch of salt
For the frosting:
1 cup Powdered Sugar
3 tbsp. Milk
3 tbsp. Cocoa powder
1 tbsp. Honey
3 tbsp. Butter
1 tsp. Vanilla
Instructions:
Preheat the oven to 350 degrees.
Mix together the ingredients for the cake until smooth and creamy.
Pour the batter into a 9×9 baking dish. Bake for 30 minutes.
Combine the ingredients for the icing until creamy and smooth.
Spread the icing over the cooled cake and serve.
Enjoy!
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 250 kcal | Total Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 150mg | Total Carbohydrates: 35g | Dietary Fiber: 1g | Total Sugars: 20g | Protein: 3g
Frequently Asked Questions:
Can I use a different type of flour for this Chocolate Depression Cake?
Yes, you can substitute all-purpose flour with other types of flour like whole wheat flour or gluten-free flour. However, the texture and taste of the cake may slightly differ.
Can I replace the oil with butter in the cake recipe?
Yes, you can substitute the oil with an equal amount of melted butter if you prefer. This may add a slightly different flavor to the cake.
Is the frosting suitable for those with lactose intolerance?
The frosting contains milk and butter, which may not be suitable for individuals with lactose intolerance.
However, you can try using lactose-free milk and dairy-free butter as substitutes.
Can I make the cake ahead of time and frost it later?
Yes, you can bake the cake ahead of time and store it in an airtight container once it cools.
Frost the cake just before serving to ensure the frosting stays fresh.
Can I freeze the leftover cake for later consumption?
Yes, you can freeze the leftover cake. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container.
Thaw the cake in the refrigerator before serving.
The frosting may need to be remixed for spreading after thawing.
Can I use a different type of oil in the cake recipe?
Yes, you can use other types of oil like vegetable oil, canola oil, or melted coconut oil instead of the oil mentioned in the recipe.
Can I use a different type of sweetener in the frosting?
Yes, you can use different sweeteners like maple syrup or agave syrup as a substitute for honey in the frosting.
Can I add nuts or chocolate chips to the cake for extra texture?
Absolutely! You can add chopped nuts, such as walnuts or pecans, or chocolate chips to the cake batter to enhance the texture and flavor.
How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
If there is wet batter on the toothpick, continue baking for a few more minutes.
Can I make this cake in advance and store it for later consumption?
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days.
Alternatively, you can refrigerate it for up to 5 days. Frost the cake just before serving for the best results.