Delicate Chocolate Cake Recipe

Delicate Chocolate Cake Recipe photo by Taste of Home

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A special friend gave me this recipe more than 20 years ago. The cake has a light cocoa flavor, and the frosting is rich and delicious.—Annette Foster, Taylors, South Carolina

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Delicate Chocolate Cake Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

1/4 cup baking cocoa
1 cup water
1 cup canola oil
1/2 cup butter, cubed
2 cups self-rising flour
2 cups sugar
1/2 cup buttermilk
2 eggs
FROSTING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/4 cup milk
4 to 4-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

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 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cut cake into four 7-1/2-in. x 5-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. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.

Leftover: Chocolate Raspberry Trifle

Originally published as Delicate Chocolate Cake in Taste of Home Freezer Pleasers , p242