This pantry cake is naturally dairy & egg-free. It’s a World War II recipe to grab what’s already in your pantry and bake up a storm. My paternal grandmother was pretty amazing. And so is her cake. My mom’s creamy chocolate frosting makes a double-deckered delight!
It’s Ash Wednesday today, so most Catholics are beginning to gird their loins and offer something up for Lent. We always give up treats. I ate a ton of this cake on Fat Tuesday. And now those of you who aren’t into Lent or didn’t give up sweets can eat a ton of it too!
Ingredients & Directions:
Preheat oven to 350 degrees.
2 cups sugar
3 cups flour
1/3 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
Add & beat:
3/4 cup canola oil
2 cups warm water
1 teaspoon vanilla
2 teaspoons vinegar
Pour into oiled 2 round cake pans or one large rectangular one. Bake for 25-30 minutes or til toothpick is dry.
If you’re my mom, you insist on not using parchment paper. And then every time you try to jimmy the cake out of the pan, but leave a little delicious bit for me. Bad for the cake, great for me.
Let the two cakes cool before frosting. But it’s best to freeze the whole shebang if it’s going to be a day or two before serving. Never refrigerate (just dries it out). Bring to room temp before serving.
My mom’s chocolate chocolate frosting!
Melt on stovetop:
1 1/2 stick butter
While melting, add:
1 cup sugar
1/3 cup whole milk
Boil for 5 minutes, stirring constantly then remove and add
1 1/2 cups chocolate chips (higher quality = better frosting)
1 tablespoon of whole milk until it’s a nice glossy finish
I had to put this smiling babe down for a nap, so I missed a few steps in the process. Sorry to shortchange you on the photo documenting of the deliciousness.