Nana's Easy No Egg Chocolate Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe came from a collection of recipes from members of The American Rose Society given to me by my mother-in-law in the late 1960's. I started making it for my young family because I was looking for a cake I could make without eggs. It was so easy, so moist and they loved it. We had it for dessert about 3-4 times a month when they were growing up. When we're together, I still make it for them and my grandchildren, who refer to it as Nana's Chocolate Cake. It's been a real hit for over 40 years. Ingredients:
6 tablespoons hersheys cocoa powder |
3 cups flour |
2 cups sugar |
1 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons vanilla |
2 tablespoons cider vinegar |
2/3 cup vegetable oil |
2 cups water |
1/2 cup butter |
6 tablespoons milk |
4 tablespoons hersheys cocoa powder |
1 teaspoon vanilla |
1 lb confectioners' sugar |
Directions:
1. Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
2. Chocolate Frosting.
3. Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner’s sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.
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