Eggless Chocolate Cake

Gingerbee's Note:

First published in 1901, for The Boston Cooking School ... this is an eggless chocolate cake I know you'll love!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 9x12 pan

• 1 2⁄3; cups flour
• 1 cup sugar
• ¾ cup cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup melted butter
• 1 ½ teaspoons vanilla

Directions:

1. Sift dry ingredients together.
2. Beat in other ingredients and mix til smooth.
3. Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes.
4. Frost with favorite of choice.

Reviews

[HCGW]

This was a very good recipe. My daughter is allery to egg and gluten. So I replace the flour to 1 cup rice flour, 1/3 cup corn starch, and 1/3 cup soybean flour. And the cake turn out very good. I'm going to use this recipe to make her birthday cake next month. Thanks.

[Erin Brienza]

Maybe I am missing something. I am loathe to give a negative review but I just made this cake wound up tossing it out. When made according to the directions, the batter was closer to the consistency of cookie dough. I had to add 3/4 cup of water to get it to a consistency where it could be spread into a cake pan. The cake had a nice flavor but was very dry.

[Jessie_loves_desserts]

THis was a very good recipe. The only reason it a 4 is because I made a few changes. I did 1/3 canola oil instead of butter, hot chocolate powder instead of cocoa, and water instead of butter milk. THis was healthier and really good. I made them into cup cakes. Amazing!