Butterless, Milkless, Eggless Chocolate Cake

Dotie’s Butterless, Milkless, Eggless Chocolate Cake

By Janell Vezzani

3 cups flour

2 cups white sugar

6 Tablespoons cocoa (unsweetened)

2 teaspoons baking soda

2 teaspoons baking powder

1/2 to 3/4 teaspoon salt

2/3 cup vegetable oil

2 cups water

2 Tablespoons distilled white vinegar

2 teaspoons vanilla extract

In large bowl mix all dry ingredients.  In another bowl mix all wet ingredients.  Add to dry ingredients.  Beat until smooth. Bake in a greased 9” x 13” pan at 350° F. for 20-25 minutes. Top with Fast Fudge Frosting, or frosting of choice.

Fast Fudge Frosting:

1 pound confectioner’s sugar

1/2 cup cocoa (unsweetened)

1/2 scant teaspoon salt

1/3 cup boiling water

1/3 cup shortening

1 teaspoon vanilla

Combine sugar, cocoa and salt. Add water and shortening. Blend until smooth. Stir in vanilla.

Butterless, Milkless, Eggless Chocolate CakeButterless, Milkless, Eggless Chocolate Cake

 

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