Texas hot cocoa cake

10 Servings

Ingredients

Quantity Ingredient
3 tablespoons Cocoa; heaping tablespoons
¼ pounds Butter
½ cup Vegetable oil
1 cup Water
2 cups Sugar
2 cups Wondra Instant Flour
½ cup Buttermilk
2 Eggs
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 Stick butter; for frosting
3 tablespoons Cocoa; heaping-for frosting
6 tablespoons Milk; for frosting
1 Box confectioner's sugar; for frosting
Nuts (optional); for frosting

Directions

Preheat oven to 400 degrees. Combine in a saucepan; cocoa, butter, oil and water. Bring to a boil. Let cool. Combine sugar and flour in a large bowl.

Pour cocoa mixture, when cooled, over flour and sugar. Beat until smooth.

Combine buttermilk, eggs, baking soda, cinnamon and vanilla. Beat into the cocoa mixture. Grease and flour a 9 x 13 inch pan. Pour cake batter into pan. Bake at 400 degrees for 35 - 40 minutes.

Frosting: Start 10 minutes before baking is done. Combine frosting ingredients in a pan, except confectioner's sugar. Heat until butter melts.

Add confectioner's sugar. Stir well, then beat until thick. Spoon frosting over hot cake. Top with nuts, if desired.

Recipe by: Three Rivers Cookbook Volume I Posted to Bakery-Shoppe Digest V1 #241 by "Lynn Ratcliffe" <mcgrew@...> on Sep 15, 1997

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