COCOA CAKE
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
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.
CHOCOLATE CAKE WITH COCOA FROSTING
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.
Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE FROSTING I
Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.
Provided by Tia the Baker
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 38.8 g, Cholesterol 0.5 mg, Fat 4.4 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 47.7 mg, Sugar 36.3 g
THIRTY MINUTE COCOA CAKE WITH QUICK COCOA FROSTING
When you need a great cake FAST! You frost while hot in the pan saving time! Great for potlucks and bake sales when you need a cake now.
Provided by Cali
Categories Chocolate Frosting
Yield 18
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine 1 cup butter or margarine, 1/4 cup cocoa, and water. Cook over medium heat until butter is melted.
- In a large mixing bowl stir together sugar, flour, soda, and cinnamon. Add cocoa mixture to flour mixture, and blend. Beat together eggs and buttermilk, and blend into batter thoroughly. Stir in 1 teaspoon vanilla. Pour batter into ungreased 9 x 13 inch pan.
- Bake for 20 minutes at 350 degrees F (175 degrees C).
- To Make Frosting: Five minutes before cake is done, combine 1/2 cup butter, 1/4 cup cocoa, and milk in a saucepan. Bring to a boil, and simmer about 3 minutes; remove from heat. Stir in confectioners' sugar and 1 teaspoon vanilla, blending until smooth. Spread immediately over hot cake in pan. Sprinkle with nuts.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.6 g, Cholesterol 62 mg, Fat 18.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 196.8 mg, Sugar 46.9 g
THIRTY-MINUTE COCOA CAKE
Number Of Ingredients 11
Steps:
- In medium saucepan, combine butter (or margarine), cocoa, and water bring to boil over medium heat, cooking until butter is melted set aside. In large mixing bowl, stir together sugar, flour, soda, and cinnamon. Add cocoa mixture blend. (Save cocoa pan, unwashed, for making Quick Cocoa Frosting.) Beat together buttermilk (or sour milk, see below) and eggs stir into batter. Add vanilla. Pour into ungreased 9x13x2-inch baking pan. Bake at 400 degrees F. for 20 minutes. Five minutes before cake is done, begin to make Quick Cocoa Frosting (recipe in this cookbook). Frost cake as soon as it comes from oven. If desired, sprinkle immediately with chopped nuts. Cool. This moist and delicious cake will stay fresh for days. Note: To make sour milk, measure 1/2 tablespoon vinegar into measuring cup add enough milk to make 1/2 cup. Allow to stand for 5 minutes.
Nutrition Facts : Nutritional Facts Serves
EVERYDAY COCOA CAKE
Categories Cake Chocolate Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
- Whisk together flour, cocoa, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
- Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
- Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.
THIRTY MINUTE COCOA CAKE WITH QUICK COCOA FROSTING
When you need a great cake FAST! You frost while hot in the pan saving time! Great for potlucks and bake sales when you need a cake now.
Provided by Cali
Categories Chocolate Frosting
Yield 18
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine 1 cup butter or margarine, 1/4 cup cocoa, and water. Cook over medium heat until butter is melted.
- In a large mixing bowl stir together sugar, flour, soda, and cinnamon. Add cocoa mixture to flour mixture, and blend. Beat together eggs and buttermilk, and blend into batter thoroughly. Stir in 1 teaspoon vanilla. Pour batter into ungreased 9 x 13 inch pan.
- Bake for 20 minutes at 350 degrees F (175 degrees C).
- To Make Frosting: Five minutes before cake is done, combine 1/2 cup butter, 1/4 cup cocoa, and milk in a saucepan. Bring to a boil, and simmer about 3 minutes; remove from heat. Stir in confectioners' sugar and 1 teaspoon vanilla, blending until smooth. Spread immediately over hot cake in pan. Sprinkle with nuts.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.6 g, Cholesterol 62 mg, Fat 18.7 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 196.8 mg, Sugar 46.9 g
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