Chocolate Depression Cake 
This Chocolate Depression Cake, also known as a “Wacky Cake,” is marvelously moist and rich, requiring no milk, eggs, or butter. A delightful throwback to the ingenuity of the Great Depression era!
Ingredients:
1 1/2 cup All-purpose Flour
1/3 cup Unsweetened Cocoa Powder
1 cup Sugar
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 teaspoon White Vinegar
1 teaspoon Vanilla Extract
1/3 cup Vegetable Oil
1 cup Water
Chocolate Frosting of your choice
Rainbow Sprinkles (optional)
Instructions:
Prep and Mix: Preheat your oven to 350°F (177°C). Directly in a greased 13×9-inch baking pan, mix together the flour, cocoa powder, sugar, baking soda, and salt.
Add Wet Ingredients: Create two small wells and one large well in the mixture. Pour vinegar and vanilla into the small wells. Add the oil to the large well. Don’t worry if they mix.
Combine: Pour water over the top and whisk everything together until smooth.
Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Frost: Allow the cake to cool completely in the pan. Once cool, frost with your chosen chocolate frosting.
Garnish (Optional): Sprinkle rainbow sprinkles over the frosted cake for a festive touch.
Enjoy this simple yet delicious cake, perfect for anyone looking for a dairy-free and egg-free option. It’s a testament to how creativity can turn simple ingredients into something extraordinary!
