Chocolate Cake with Cocoa Frosting Recipe

5 3 2
Chocolate Cake with Cocoa Frosting Recipe
Chocolate Cake with Cocoa Frosting Recipe photo by Taste of Home
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Chocolate Cake with Cocoa Frosting Recipe

Read Reviews
5 3 2
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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

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 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. Yield: 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Originally published as Delicate Chocolate Cake in Taste of Home Freezer Pleasers 2009, p242

Nutritional Facts

1 piece: 1020 calories, 53g fat (17g saturated fat), 114mg cholesterol, 559mg sodium, 136g carbohydrate (107g sugars, 2g fiber), 7g protein.

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  • 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
  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 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.
  4. 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.
  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.
Originally published as Delicate Chocolate Cake in Taste of Home Freezer Pleasers 2009, p242

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Reviews forChocolate Cake with Cocoa Frosting

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zwiggy User ID: 4417336 277430
Reviewed Nov. 7, 2017

"Just made the frosting and it had good taste but definitely had to add more milk as it was just in crumbles as written but smoothed out as I kept adding milk and beating it ."

MY REVIEW
zwiggy User ID: 4417336 277429
Reviewed Nov. 7, 2017

"Just made the frosting and it had good taste but definitely havd to add more milk as it was just in crumbles as written but smoothed out as I kept adding milk and beating it ."

MY REVIEW
daughterofacook User ID: 7289771 113812
Reviewed Jun. 11, 2013

"the most moist cake i've ever made even though it was my first time ever baking a cake from scratch :D and all my friends thought so too :)"

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