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Chocolate Cake with Cocoa Frosting Recipe

Chocolate Cake with Cocoa Frosting Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs.
  • 3. 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.
  • 4. 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.
  • 5. 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).
  • 6. 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.