shut-the-front-door no-egg chocolate cake
What to do when you want a nice dessert and you don't have any eggs on hand, and you're too lazy to go to the store? Back during the Depression (before my time!) eggs were sometimes scarce or expensive so many recipes were adapted to be egg-free. This cake is one of them. The frosting is my mother's.
prep time
10 Min
cook time
35 Min
method
Bake
yield
18 serving(s)
Ingredients
- CAKE
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup unsweetened cocoa powder
- 3/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- 1 cup cold water
- 1 cup cold coffee
- BURNT SUGAR FROSTING
- 2 cups brown sugar, firmly packed
- 2 tablespoons milk
- 4 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 2 cups powdered sugar
How To Make shut-the-front-door no-egg chocolate cake
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Step 1FOR CAKE: In a large mixing bowl, combine flour, sugar, salt, soda, and cocoa. Make 3 wells. Pour oil into one well, vinegar into second, and vanilla into third well. -
Step 2Pour cold water and cold coffee over all, and stir until well combined.
-
Step 3Bake in a greased 9x13" baking pan in a preheated 350-degree oven for 30 to 40 minutes, or until toothpick inserted near center comes out clean. Cool completely before frosting.
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Step 4FOR FROSTING: mix the brown sugar with 2 Tbsp. milk in a medium saucepan. Over low heat bring to a ROLLING boil. Remove from heat. Add the butter, vanilla, and powdered sugar. Beat until cool and then frost the cake. If frosting is too thick, you can add a little more milk.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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