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The No Egg Chocolate Cake • Family and Farming

The No Egg Chocolate Cake

Dollar Tree has announced it will stop selling eggs because they are losing money offering them at a flat price. Eggs are now too expensive to sell in their stores.

Dollar Tree offers most of its products at a flat rate of $1.25, with a selection of items for $3 and $5. It appears that eggs aren’t fitting Dollar General’s price-conscious outlook right now.

The No Egg Chocolate Cake from the 1940’s is a recipe that reflects high prices of all food during World War II. There was little sugar and flour during that time, so this recipe would be made only for special occasions.

The No Egg Chocolate Cake from the 1940’s

The 1940’s also had an egg shortage due to World War II. The Wartime Kitchen states that during wartime, British citizens were allowed 1 egg per person per week.

Though eggs were not rationed in the US, they were very expensive. According to Mashed,  “Due to the strain on the food supply during that period, the price of eggs inflated. In 1940, a dozen eggs cost 33 cents, according to Sauder Eggs. That’s an amount equal to a current purchase value of around $6.40, the company notes. By 1945, as the war drew to an end, the cost ascended to $0.57, which equates to around $8.45 today…”

This simple No Egg Chocolate Cake is a dense, no-nonsense, feed your family type of desert.

The No Egg Chocolate Cake Recipe

Tools You’ll Need:

  • Bowl & Wooden Spoon
  • 9X13 Cake Pan
  • Measuring Cups & Spoons
  • Saucepan
  • Pam Spray

The No Egg Chocolate Cake Ingredients

Sift Together

  • 3 Cups flour – minus 3 T
  • 6 T cocoa
  • 2 Cups sugar
  • 2 t baking soda

Mix & Then Add

  • 3/4 Cup oil
  • 2 Cups water
  • 1 t vanilla

Pour in 9X13 pan. Bake at 350˚  for 30-35 minutes.

The No Egg Chocolate Cake Frosting

Boil in Saucepan 1-2 Min

  • 4 T butter
  • 6 T milk
  • 1 ¼ C sugar


  • ½ Cup chocolate chips

The No Egg Chocolate Cake Cooking Notes

It would be a rare event to have this cake in the 1940’s. This is a dense cake, but tastes surprisingly good considering it’s made without eggs. The frosting is not fluffy or frosting-like, as it’s not made with powdered sugar, but rather with regular sugar, so the frosting creates kind of a “shell-like” topping to the cake, and is actually quite tasty.

This No Egg Chocolate Cake tastes like a vintage recipe, but is worth your time.

Be Blessed!

Love to hear what you think!