This, besides my great-grandma’s red velvet cake recipe, is my dad’s absolute favorite and most frequently requested dessert. From the kitchen of Skip Pickering, according to my great-grandmother’s recipe card, it’s a cocoa-based chocolate cake recipe that does not required eggs, so it’s vegan friendly. The icing recipe, however, requires two tablespoons of milk, something that could easily be substituted with soy milk.
It really is delicious, and my mom hates it because she can’t stop eating it. Oh well, onward to those extra holiday pounds we go!
- 1 1/2 cup flour
- 1 cup sugar
- 1 tsp baking soda
- pinch of salt (around a teaspoon)
- 1/4 cup cocoa
Sift together in a bowl, I stir the dry ingredients with a fork to have the same effect of sifting and is much, much less time consuming. Add your wet ingredients:
- 1 tsp vanilla
- 1 tbsp vinegar
- 1/3 cup mazola, vegetable, oil
- 1 cup cold water over all
Stir well, making sure that the consistency of the bater is light and airy. Bake for 27-32 minutes at 350 degrees. Yields one 8″ square pan. However, what really makes this recipe incredible is the caramel icing.
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tbsps of milk
- 1 1/4 cup confectioners sugar
- 1/4 tsp vanilla
Melt butter in saucepan. Add brown sugar and cook over low heat for 2 minutes, whisking occasionally. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Blend in sifted confectioners sugar gradually. Add vanilla and mix well, icing the cake immediately. This icing will harden extremely quickly. And enjoy! It’s a dream for someone who doesn’t love chocolate chocolate cake.