Chocolate Depression Cake (Print Version)

# Ingredients:

→ Cake Base

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

→ Frosting

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

# Instructions:

01 - Heat your oven to 350°F. Use nonstick spray or line your 8x8-inch pan with parchment paper.
02 - Grab a big mixing bowl and stir salt, cocoa, baking soda, sugar, and flour together well.
03 - Pour in water, vinegar, oil, and vanilla to the dry mixture. Stir everything until smooth.
04 - Put the batter into the pan and bake for 30-35 minutes. A toothpick should come out with sticky crumbs when done. Let it cool completely.
05 - Using a hand mixer, blend the honey, vanilla, powdered sugar, cocoa, and soft butter on low for half a minute.
06 - Pour in milk little by little, stirring until the texture looks right. Spread this over your now-cooled cake.

# Notes:

01 - Mix everything in one bowl
02 - The cake batter has no dairy or eggs
03 - Known as War Cake or Wacky Cake

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