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texas hot cocoa cake

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Private Recipe by
Raven Higheagle
Prescott, AZ

Nothing's better on a cold winter night than a cup of Hot Cocoa to warm you up. Especially, when you are camping So, why not make a cake out of it?

yield serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For texas hot cocoa cake

  • FOR THE CAKE
  • 1/4 lb
    butter (no substitute)
  • 1/2 c
    mazola vegetable oil
  • 3 Tbsp
    good quality cocoa
  • 1 c
    water
  • 2 c
    sugar
  • 2 c
    quick blending wonder flour
  • 1/2 c
    whole fat buttermilk
  • 2 lg
    eggs
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract
  • FOR THE ICING
  • 1/4 lb
    butter
  • 2 1/2 Tbsp
    good quality cocoa
  • 6 Tbsp
    whole milk
  • 1 lb
    box confectioners sugar
  • 1 tsp
    vanilla extract
  • 1 c
    coarsley chopped pecans, (not ground)

How To Make texas hot cocoa cake

  • 1
    FOR THE CAKE: Preheat the oven to 400 degrees. Grease a 9 x13-inch Pyrex baking dish.
  • 2
    Melt the butter with vegetable oil, cocoa, and water in a saucepan. Bring to a boil and stir.
  • 3
    Sift flour and sugar in a large mixing bowl.
  • 4
    Pout liquid over flour and beat until smooth.
  • 5
    Add buttermilk, eggs, soda, cinnamon, and vanilla, mixing well.
  • 6
    Pour into the prepared baking dish and bake for 35 minutes. Meanwhile prepare the icing.
  • 7
    FOR THE ICEING: Melt butter, cocoa, and milk in a saucepan. DO NOT BOIL.
  • 8
    Stir in confectioners sugar, vanilla, and pecans.
  • 9
    While icing is hot pour over cake in the pan as soon as cake is removed from the oven. Icing will drip into the cake and over the sides.
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