Nana's Easy No Egg Chocolate Cake
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.
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READY IN: 1hr
SERVES: 12
YIELD: 1 9x13 cake
UNITS: US
INGREDIENTS
Nutritioncake
- 6tablespoons Hersheys cocoa powder
- 3cups flour
- 2cups sugar
- 1teaspoon salt
- 2teaspoons baking soda
- 2teaspoons vanilla
- 2tablespoons cider vinegar
- 2⁄3cup vegetable oil
- 2cups water
frosting
- 1⁄2cup butter
- 6tablespoons milk
- 4tablespoons Hersheys cocoa powder
- 1teaspoon vanilla
- 1
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DIRECTIONS
- 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.
- Chocolate Frosting.
- 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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