A CAKE EVERYONE CAN ENJOY!
My friend Jamie was always lamenting on Facebook about her youngest daughter’s egg allergy. Now she is able to eat egg but I remember Jamie testing out things every so often to see. I only wish I’d known about this kind of cake back then so her poor sweet daughter could’ve had some cake. Anyway, this recipe has you mixing the ingredients in bowls while the other one has you mixing it right in your baking dish. I’m not sure why the methods are different in this way but I do know that it delivers the same delicious results, and that’s all that matters, yes?
In this recipe, a frosting recipe is included for you. In the other recipe, you have a choice of frosting recipes to work with. I like that one was made handy for me here so I didn’t have to go rustling about. However, if you need to keep the frosting dairy-free, then head over to the other recipe where there is a link to a dairy-free frosting. If you try it, let me know how it tastes. Other than that, this cake is like all cakes as far as baking it, cooling it and then frosting it. It’s simple, casual and absolutely delicious.
I found this classic recipe on the Chocolate, Chocolate and More blog. Click the link below to see the blog and full recipe for this Chocolate Depression Cake.
CLICK HERE FOR RECIPE
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