Chocolate Depression Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1½ cups (187g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - ¼ cup (29.5g) unsweetened cocoa powder
04 - ½ teaspoon kosher salt
05 - 1 teaspoon baking soda
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon white vinegar
08 - ⅓ cup vegetable oil
09 - 1 cup (237g) water

→ For the Frosting

10 - 3 tablespoons unsalted butter, softened
11 - 3 tablespoons unsweetened cocoa powder
12 - 1 tablespoon honey
13 - 1 teaspoon vanilla extract
14 - 1 cup (125g) confectioners' sugar
15 - 3 tablespoons whole milk or heavy cream

# Instructions:

01 - Preheat oven to 350°F. Line 8x8-inch baking dish with parchment paper or spray with nonstick cooking spray.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda until combined.
03 - Add vanilla, vinegar, oil, and water to dry ingredients. Stir with spatula or whisk until fully combined.
04 - Pour batter into prepared pan. Bake 30-35 minutes until toothpick comes out with a few crumbs. Let cool.
05 - Using hand mixer, combine softened butter, cocoa, honey, vanilla, and confectioners sugar. Mix on low for 30 seconds.
06 - Gradually add milk, one tablespoon at a time, until reaching desired consistency. Spread over cooled cake.

# Notes:

01 - One-bowl recipe
02 - No eggs or dairy in cake batter
03 - Also known as Wacky Cake or War Cake

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