The recipe for this cake, sometimes referred to as a Chocolate Depression Cake, originates from the Great Depression. Just one bite and you’d never realize that there are no eggs, or milk (except in the icing if you decide to add icing). It’s moist, with a rich chocolate flavor. The use of quality De Nigris Balsamic Vinegar makes it the most delicious version of this cake.
¾ cup butter, room temperature
2 cups sugar
2½ cups flour
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
1 teaspoon vanilla
1½ cups water
2 tablespoons De Nigris Vinegar
3 cups powdered sugar
½ cup unsalted butter, room temperature
2/3 cup cocoa powder
½ cup milk
Preheat oven to 350°. In a medium mixing bowl, beat together room temperature butter and sugar. In another bowl, sift flour, baking soda and cocoa powder. Mix in salt to combine. Slowly beat in dry ingredients to the butter-sugar mixture. Then add vanilla, water, and vinegar. Beat until well-combined.
Grease a 9 x 13 baking pan and spread batter in an even layer. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Beat together powdered sugar, room temperature butter, cocoa, and milk. Allow cake to cool completely before frosting. Top with fresh raspberries, optional.