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