That’s right – this recipe has NO EGGS in it! Most people are pretty amazed by that – and pleasantly surprised at the moistness of this cake. Not sure where the recipe originally came from – but it was part of my Mom’s dessert menu for as long as I can remember. I have shared it with many friends, and every time I bring it to a new crowd of cake lovers, someone always asks for the recipe! I’m happy to share it here.
What I’ve noticed about these older, yet timeless recipes, is that they were never complicated. “Simplicity”, in fact, describes them best. It didn’t matter what kind of pan you used, or whether you separated the “wet” ingredients from the “dry” ingredients. The eggs didn’t have to be “room temperature”. I don’t recall my Mom EVER “sifting” flour! Ingredients were pretty much just thrown in a mixing bowl, then blended together, often with a hand mixer. Yet despite the simplicity, the products of these recipes were as good back then, as they are today!! That is exactly why a recipe like this one – should be shared over and over again.
The original topping for this cake was more of a “pudding” type of frosting. It wasn’t exactly the “prettiest” cake, but this topping made it an incredibly “moist” cake. In my opinion, however, the most enjoyable part of this cake even by itself, is how moist it already is! My Dad preferred this “pudding” version, since it was not as sweet as regular frosting. So that is the cake I grew up with.
My own twist on this cake recipe has led me to make cupcakes with all types of frostings. My favorite has been a coconut pecan frosting, similar to that used on a German Chocolate cake. It is an amazing combination of flavors!
Here is the recipe:
2 c sugar
2 tsp baking soda
2 tsp baking powder
6 Tbsp cocoa powder
1 tsp salt
3 c flour
2 tsp vanilla
1 Tbsp white vinegar
1 c vegetable oil
1 1/2 c water
Combine all ingredients in a mixing bowl. (I do tend to combine the dry ingredients first, then add the wet ingredients. I’m a victim of habit I guess!) Mix on med/high using a whisk attachment, until well blended, about 2-3 min. Scrape down the sides of the bowl.
Pour mixture into a prepared pan, greased and floured. I find the BEST pan for this cake is the traditional “tube pan” – this cake tends to “stick” in the more contemporary molded “bundt” pans. You can also use 2 – 9″ cake pans, a 13″ x 9″ pan, or even cupcakes.
For a Bundt pan, bake at 350 for 45 – 50 min. It’s done when a toothpick comes out clean.
Cool for about 20 min. (Adjust time depending on your pan size)
Original “vanilla pudding frosting”:
2 envelopes Dream Whip
1 sm instant vanilla pudding
2 c milk
Mix on high, using whisk attachment, for 2-3 min.
Chill for 1 hour before using.
Serve this cake with the original cream frosting, or plain with a dusting of powdered sugar!
That's right - this chocolate cake recipe has NO EGGS in it! That's pretty amazing given how incredibly moist this cake is!
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 6 Tbsp cocoa powder
- 1 tsp salt
- 3 cups flour
- 2 tsp vanilla
- 1 Tbsp white vinegar
- 1 cup vegetable oil
- 1 1/2 cups water
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Combine dry ingredients in a bowl, set aside.
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Then combine wet ingredients in the bowl of a stand mixer, with a whisk attachment. Blend til incorporated.
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Then add dry ingredients gradually, mixing until batter is smooth. Scrape sides of bowl periodically.
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Pour mixture into a greased/floured pan.
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For a Bundt pan, bake at 350 degrees for 45 - 50 minutes. Adjust time down to 30 min for 2 - 9" cake pans.
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Check for doneness - a toothpick inserted into center of cake should come out clean when done. Cool for about 20 min.
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Frost or glaze as desired.
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