Cake with Chocolate Depression Layers

1 and a half cups of ordinary flour
3/4 cup of sugar
1/4 cup of chocolate powder, unsweetened
One teaspoon of baking soda and half a teaspoon of salt
1/8 teaspoon of vanillin
A teaspoon of white vinegar.
one-third cup of olive oil
1.5 cups of water
Regarding the icing:
Butter, 2 tablespoons
1/4 cup of chocolate powder, unsweetened
measure one cup of powdered sugar
1/3 cup milk (or heavy cream)
1 and 1/4 teaspoons of vanilla essence
Chocolate Depression Cake Recipe Instructions
Put all of the dry ingredients into a big bowl and stir in the sugar, cocoa powder, salt, and baking soda.
Mix the oil, vinegar, water, and vanilla in a separate basin. When the dry ingredients are mixed with the wet, stir until smooth and no lumps are visible.
Moisten an 8×8 square pan and transfer batter into it.
Wait 30–35 minutes, or until a toothpick inserted in the middle comes out clean, after preheating the oven to 350 degrees.
Before icing, make sure cake is totally cooled.
Recipe for Frosting
Remove butter from the heat and melt it in a small saucepan (or a microwave-safe dish). Add the cocoa powder and stir until a thick paste forms.
The chocolate mixture should be transferred to a medium-sized mixing basin. Mix in the powdered sugar, milk, and vanilla extract while the mixer is set at low speed.
The frosting should be smooth and creamy, so when the ingredients are mixed, the mixer should be turned to medium-high speed and beat for approximately 5 minutes. Pour over the cake after it has cooled.