5 Minute Cocoa Cake
adapted from: Hershey's.
1 3/4 c flour
2 c sugar
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t soda
1 t salt
1/2 c oil
2 t vanilla
1 c milk - divided
1 c boiling water OR strong hot coffee
Combine all dry ingredients in a large mixing bowl. Add eggs, oil, vanilla, and half of the milk. Beat at medium speed 2 minutes. Add remaining milk, mix on low until smooth. Add hot water/coffee, mix on low until smooth, stopping once to scrape down sides of the bowl. The batter will be thin.
Pour into prepared pan(s), bake 8 or 9 inch layer cakes 30-35 minutes. Bake a 9X13 pan 35-40 minutes. Let cool, 10 minutes, turn layers out to cool completely.
Chocolate Butter Cream
1/3 c butter, softened
2 t vanilla
1/2 - 3/4 c cocoa - use the larger amount for a deep chocolate flavor
1 pound powdered sugar
3-5 T milk - divided
Place all ingredients into a large mixer bowl, add 3 T milk, beat until smooth. If frosting is too stiff or dry, slowly add remaining milk beating well.
When cake is completely cool, frost, top with toasted walnut pieces.
Serves 16-20 happy people!
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this post is shared with:
hearth and soul @ premeditated leftovers
foodie friday @ rattlebridge farms