Prep 5 mins
Cook 30 mins
First published in 1901, for The Boston Cooking School ... this is an eggless chocolate cake I know you'll love!
- 1 2⁄3 cups flour
- 1 cup sugar
- 3⁄4 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1⁄2 cup melted butter
- 1 1⁄2 teaspoons vanilla
- Sift dry ingredients together.
- Beat in other ingredients and mix til smooth.
- Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes.
- Frost with favorite of choice.
WOW!!!! This cake is Fabulous!!! you would never know its made with no eggs!! my changes were 1 1/2 cups flour coffee for the water and sometimes ill use half white sugar and half Brown sugar!!! This recipe is wonderful so chocolaty and moist!!
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.
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.