Depression Chocolate Cake

Recipe by Amanda Rettke
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  •  cup vegetable oil
  • 1 cup water

FROSTING

  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup  confectioners' sugar
  • 3 tablespoons whole milk, or heavy cream

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper or spray with nonstick cooking spray.

CHOCOLATE CAKE

  • In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine.
  • Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined.
  • Pour batter into the prepared pan and bake for 30-35 minutes. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done. Let it cool while you prepare the frosting.

FROSTING

  • With a hand-held mixer, combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
  • Turn mixer on low and let it combine ingredients for about 30 seconds.
  • Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
  • Spread over cooled cake.

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