This cake recipe I found going through my grandmother's recipe books. This recipe was written in old handwriting in a book dated 1923. It is a family hit and I get begged to make it for every family get-together. You can't go wrong with this one! I updated the recipe a bit to my own tastes but it still holds to its origins. This is a NO EGG recipe! Yeah!
Blue Ribbon Recipe
This old-fashioned chocolate cake is made with staple pantry ingredients so you can whip it up whenever a chocolate craving hits. It reminds us of the wacky cakes from the Depression Era. The cake is tender with fantastic chocolate flavor. On top is a chocolate cream cheese frosting that adds richness to the cake. We had just enough frosting to cover a double-layered cake. If you like more frosting on your cake, we'd suggest doubling the frosting recipe. Also, there are no eggs in this cake. So, it is a good recipe for someone with an egg allergy.
I use vegetable oil or coconut oil (updated from original)
vanilla extract, I use pure and a tad less on measure
MY CHOCOLATE CREAM CHEESE FROSTING
cream cheese, softened (8 oz)
butter, you can use margarine in a pinch but use butter!
bakers cocoa (I love Hershey's but use what you like)
How To Make
In a mixing bowl combine the dry ingredients (The first five.)
Add the water, oil, vanilla, and vinegar.
Mix well (batter will be thin).
Pour into a greased 13x9x2 inch pan or 2 9-inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool completely.
Once the cake has cooled make the frosting. For frosting, in a mixing bowl mix cream cheese, butter, and powdered sugar together until creamy.
Add cocoa, salt, vanilla, and milk. Mix until creamy. Then frost your cooled cake and enjoy!
NOTE: For the frosting, sometimes I melt the butter and mix it with wet ingredients in a bowl prior to adding it to the mixer. I found it makes it come out fantastic!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
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