Cocoa Cake With Pudding Icing Recipes

COCOA CAKE

Cocoa Cake image

THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

COCOA CAKE WITH PUDDING ICING

Cocoa Cake With Pudding Icing image

Another from the My Great Recipes collection. I don't know why it calls for the odd amount of sugar... I measure 1 cup and then remove 2 Tbsp to make 7/8 cup. This is a quick and easy cake and the icing makes the cake!

Provided by SuzV2796

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

7/8 cup sugar
1 egg
1/2 cup butter, softened
1/2 cup milk mixed with 1 tsp vinegar
1/2 cup hot water
1/2 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
1 pinch salt
1 teaspoon vanilla
7/8 cup sugar
2 ounces unsweetened chocolate
1 cup boiling water
2 tablespoons butter
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees. Grease 2 9" cake pans and set aside.
To make the cake, combine the first 11 ingredients (sugar through the first 1 tsp vanilla) into a mixing bowl.Beat at medium speed for 1 1/2 minutes.
Pour into prepared cake pans and bake for 25 minutes. Cool cakes in pan for 5 minutes, then turn onto a rack to cool completely before frosting.
FOR FROSTING: In saucepan, combine the sugar, cornstarch, chocolate, and boiling water. Cook, stirring until mixture thickens. Turn off the heat. Stir in butter and vanilla. Cool slightly before frosting cake. ( I usually leave the sides unfrosted).

Nutrition Facts : Calories 452.5, Fat 19.4, SaturatedFat 11.6, Cholesterol 64.6, Sodium 336.4, Carbohydrate 67.1, Fiber 2.8, Sugar 44, Protein 5.3

BANANA PUDDING CAKE WITH CHOCOLATE ICING

Banana Pudding Cake with Chocolate Icing image

I came up with this during a late night craving for a banana and chocolate milk shake, and it was a huge hit with my family!

Provided by Ashley Ritchie

Time 1h40m

Yield 14

Number Of Ingredients 15

Ingredients

4 large eggs
½ cup mashed ripe banana
½ cup water
1 (5 ounce) can evaporated milk
¼ cup sour cream
⅓ cup vegetable oil
1 (15.25 ounce) package yellow cake mix
1 tablespoon light brown sugar
½ cup white sugar
1 (5 ounce) package instant banana cream pudding mix
½ cup salted sweet cream butter, softened
3 tablespoons heavy cream, or more to taste
⅓ cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 ½ cups confectioners' sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 68.2 g, Cholesterol 80.3 mg, Fat 20 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 434.6 mg, Sugar 53.3 g

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