Chocolate Depression Cake {Wacky Cake}

1½ cups (187g) all-purpose flour
1 cup (200g) sugar
¼ cup (29.5g) unsweetened cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
⅓ cup vegetable oil
1 cup (237g) water
3 tablespoons unsalted butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup (125g) confectioners’ sugar
3 tablespoons whole milk, or heavy cream
Preheat oven to 350°F.
In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine.
Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined.
Pour into a prepared (greased or parchment-lined) 8×8-inch pan and bake for 30-35 minutes. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done. Let it cool while you prepare the frosting.
With a hand-held mixer, combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
Turn mixer on low and let it combine ingredients for about 30 seconds.
Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
Spread over cooled cake.
Course : Dessert
Keyword : Chocolate Depression Cake, chocolate frosting
Servings : 9
Calories : 340