Today called for chocolate cake, so I went in search of a recipe to make one from scratch. I was intrigued by this recipe because it is and eggless cake. I’ve only made a cake not from a box once before. I remember being disappointed by it. This recipe did not disappoint. It made a very rich, dense and moist cake. My kids went nuts over it.
After following the stove top directions, I pour the batter into a metal 9″ cake pan and baked at 350 degrees for 30 minutes. I used this chocolate icing recipe to top off the cake. The cost of the ingredients for the cake came to $1.03, which is great since that is right about what you pay for a box of cake and on top of that have to still have the oil and eggs to mix into it. I love to make recipes from scratch because I know exactly what I am feeding my family.
I found the recipe in The Evening Sun printed on August 24, 1917. The recipe is as follows
Eggless Chocolate Cake. Two squares of chocolate, 1 cupful of sugar, 1 tablespoon of melted shortening, 1 teaspoon of soda, 1 cupful of sweet or sour milk, 1 1/2 cupfuls of flour and 1/3 teaspoon of salt. Grate the chocolate and melt in pan over fire. Add shortening, then sugar, one-half of milk and one-half of the flour. Add soda to remainder of milk then add all the remaining ingredients and heat thoroughly. Bake in moderate oven one hour. This cake will keep moist for several days.
Eggless Chocolate Cake
- 1 oz chocolate
- 1 cup Sugar
- 1 tbsp shortening melted
- 1 tsp Baking Soda
- 1 cup milk
- 1 1/2 cups Flour
- 1/3 tsp Salt
Grate the chocolate and melt in pan over fire. Add shortening, then sugar, one-half of milk and one-half of the flour.
Add soda to remainder of milk then add all the remaining ingredients and heat thoroughly.
Bake in moderate oven one hour. (I baked in a 9" metal pan at 350 degrees for 30 minutes)