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Eggless Chocolate Cake With Caramel Frosting
Ingredients
- Eggless Milkless Chocolate Cake with caramel frosting
- Ingredients
- Eggless Milkless Chocolate Cake with Caramel Frosting
- 3 cups flour2 cups sugar6 tablespoons cocoa1 teaspoon salt2 teaspoons baking soda⅔ cup vegetable oil2 teaspoons vanilla2 teaspoons vinegar2 cups water
- Caramel Frosting
- ¼ cup milk¼ cup butter¼ cup brown sugar2-1/2 cups powdered sugar½ teaspoon vanilla
- Instructions
- Eggless Milkless Chocolate Cake with Caramel Frosting
- Preheat oven to 350 degrees.In a large bowl, sift together flour, sugar, cocoa, salt and baking soda. Set aside.In a blender, add oil, vanilla, vinegar and water. Blend until well combined.Stir together wet and dry ingredients.Pour batter into ungreased 9x13 pan and bake 35-45 minutes or until toothpick inserted in the middle comes out clean.Let cool completely before frosting.
- Caramel Frosting
- In a small saucepan over medium heat, add milk, butter and brown sugar. Stir together and bring to a boil.Remove from heat and stir in powdered sugar and vanilla.Frost cake immediately.
- Notes
- Although this cake is traditionally made in a 9x13 pan, I also like to make it as a bundt cake. To do so, simply increase your baking time,To make the frosting so that it is more of a glaze consistency, simply stir in enough milk to allow it to run down the side of the cake
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