This chocolate depression cake recipe was developed during the Great Depression when it was hard to get eggs and butter. The cake is loaded with chocolate flavor and it is super tender and moist. It is our favorite chocolate cake recipe.
Preheat oven to 350°F and grease two 9 inch round cake pans or a 9x13" pan.
In a large bowl, mix together the sugar, cocoa, flour, baking soda and salt.
In a second bowl, mix together water, oil, vinegar, coffee and extracts.
Pour wet ingredients into dry ingredients and mix until just combined.
For a layer cake: Divide batter between the two pans and bake until a toothpick inserted in the middle comes out clean, about 40 minutes.
Cool cakes for about 15 minutes and then invert onto a baking rack to cool the rest of the way.
For a 9x13: pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick tests clean.
Once completely cooled, frost the cake. We will always like the shiny fudge frosting, but also love this cake with cream cheese frosting and whipped cream frosting.