Chocolate Cake Without Eggs | Depression Era Cake | Yum Yum Holiday Classic

This chocolate cake without eggs is a loaf simple cake recipe made with spices of cloves and cinnamon and is also what is known as a Depression era Chocolate Cake. Because money was tight and food was rationed, many families were forced to become creative to enjoy desserts and sweets.

Depression Era No Egg Chocolate Cake

Chocolate Cake Without Eggs

I first was introduced to this easy, simple chocolate cake through my future mother-in-law. Later I found out that my son-in-law's grandmom also makes a cake out of the same recipe.

It really is delicious, and everyone in our family calls it Yum Yum cake! Try it and pass this simple recipe along to generations in your family to become a holiday tradition!  Not only is this spice cake wonderful for fall, Thanksgiving or Christmas, it will also dress up your buffet table for New Years! We like it all year long. When I make it by special request as a Birthday Cake, I double the recipe and make it in a bundt pan.  Frost with a simple butter cream frosting, or even powdered sugar.

Clean-Up is easy with my crochet handmade Dish Cloths available for sale in my Moomettes Crochet shop!

Crochet Handmade Dish Cloths Enjoy!

Yum Yum Depression Era No Egg Cake Recipe

1 1/2 cup cold water
1 cup sugar
1/2 cup butter
2 squares chocolate
1/2 tsp cinnamon
1/2 tsp cloves
2 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 cup chopped nuts (optional)

*Frosting:*
3/4 box xxx sugar
1/8 lb butter
1/2 tsp vanilla
milk
salt

*Boil together for 5 minutes:*
water
sugar
butter
chocolate
cinnamon
cloves
In a separate bowl mix together dry ingredients:
flour
baking soda
salt
Mix all ingredients together. Add vanilla.
Bake 350 for 3/4 hour in loaf pan.

*Frosting:* Mix 3/4 sugar, 1/8 butter, vanilla, salt and milk together.

Happy Baking!

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© Frugal New England Kitchen 

© Frugal New England Kitchen

Cherry Nut Chocolate Cake Recipe | Quick Bread Mix

I’d like to share this easy chocolate Cherry Loaf cake that’s created with ~~ A Quick Bread Mix! This is also an easy recipe to have the kids help get involved with. Not quite a bread, not really a fruitcake, it’s really more of a dessert cake when finished – and is so simple to put together your friends & relatives will think you’re a genius!

Add some festive decorations; use your own favorite Frosting or Ganache recipe; serve with your favorite Party Beverage & you’re good to go!

Not just for Christmas, make this for Thanksgiving or your next family party, get-together with friends, holiday parties or even summer picnics on the deck!

Easy Quick Bread Desserts Hacks

Holiday Party Invitations and Save the Dates should either be in the mail by now, or at least be written!

For me, one of the best ways to savor the Holidays and create Traditions is through taste and smell. At this time of year I love to keep a few things ahead in the freezer to bring when we visit! It’s great to have a ‘little something good to eat’ ready for visits to friends, elderly or shut-ins. Also – last minute party invites!

This Cream Cheese Nibble Bread adapted and made from a quick bread mix is also great to bring to parties, or serve when guests stop over!


Some of my favorite recipes were culled over the years from my co-workers at the various offices I worked in. Although I may have changed jobs, or my friends have retired, when I recreate the recipes they’ve shared, it enables me to remember them fondly! This recipe is from Teddi, who I enjoyed working with for over 15 years!

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet !

Cherry Nut Chocolate Cake 

1 pkg. Pillsbury Nut or Date Quick Bread Mix (or box mix of your choice)
1 c. coarsely chopped pecans or walnuts (optional)
1 (10 oz) jar maraschino cherries, drained, cut in
half
3/4 c. Miniature semi-sweet chocolate chips
3/4 c. water
1/4 c. kirsch (cherry flavored) or 2 tsp almond
extract plus 1/4 tsp
c. water
1 tbl oil
1 egg

Glaze
1/4 c. Miniature semi-sweet chocolate chips
2 tsp oil

Heat oven to 350. Grease and flour bottom of 8×4 or 9×5 loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mixture is moist. Pour into prepared pan. Bake at 350 for 65 to 80 min. for 8×4 pan, 60 to 70 min. for 9×5 pan or until toothpick is clean. Cool 15 min. Remove from pan. Cool completely. In small sauce pan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over cake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months. For optimum flavor refrigerate at least 24 hrs before serving.

Another great way at this time of year to pass on traditions to your children or grandchildren is to bake or cook a favorite dish that a family member used to prepare. Food is a wonderful way to recall happy times and gatherings.

In my next post, I’ll be sharing some great recipes from family members who are no longer with us physically, but always in our hearts. Enjoy the Season! 

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© Frugal New England Kitchen 

Kraut Chocolate Cake | Sauerkraut Cake | Oktoberfest Cake Recipe

It's Oktoberfest time!  One of my favorite cakes my mom would make when I was growing up used Sauerkraut! You probably would never think of adding it to a cake, but really, this Chocolate Sauerkraut Cake version is absolutely delish! The homemade Mocha Frosting is easy and adds extra flavor.

 As I'm part Polish, sauerkraut was always a staple in our house, and in many German households too.  Happy Fall - and remember, disclosing the Secret Ingredient to this yummy cake is up to you!

Sauerkraut Favorites

If you love Sauerkraut, be sure to check out my recipe for Sauerkraut Pierogi Filling or Kapusta Soup

Easy cleanup in the Kitchen with Handmade Dish Cloths from Moomettes Shop!

I like to make my Kraut cake in a loaf baking pan, but you can make it in any shape of your choice.

Kraut Chocolate Cake

2/3 c. butter

1-1/2 c. sugar

3 eggs

1 tsp. Vanilla

1/2 c. unsweetened cocoa

1/2 c. drained, rinsed, chopped sauerkraut (squeeze all liquid out)

2-1/4 c. sifted flour

1 tsp. baking soda

1/4 tsp. salt

1 c. water

Cream butter and sugar.  Beat in eggs and vanilla.  Sift together dry ingredients and add alternately with water to egg mixture.  Fold in sauerkraut.  Turn into 2 greased and floured 8" square or round pans.  Bake at 350 degree oven for 30 minutes.

Cool on a wire rack then frost.

Mocha Frosting

1-1/2 c. heavy cream

3 T. sugar

1 T. instant coffee

1 tsp. cocoa

Whip heavy cream with sugar, coffee and unsweetened cocoa until soft peaks form. 

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© Frugal New England Kitchen