Tuesday, September 25, 2012

Cocoa Cake With Chocolate Buttercream Frosting

  I am not a big cake person, but this Cocoa cake is one of my favorite recipes. It does not taste like your typical cake.  It is a lot smaller then regular cakes, but it is much richer in taste. It is extremely easy to make and with the chocolate butter cream frosting you are in for a big treat.

Note about recipe:
- I prefer to make my cakes in one 9" spring form pan as opposed to the standard 2, 8" round pans. You can do either for this recipe, but the pictures are of the one 9" spring form pan.

Cocoa Cake


- 3/4 cup of butter or margarine
- 3/4 cup of sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups of flour
- 3/4 cup Hershey's cocoa
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/3 cup water

- Cream butter or margarine and sugar until it is light and fluffy.

  Add eggs and vanilla, beat for one minute at medium speed.  Combine flour, cocoa, baking soda, and salt, add alternately with water to creamed mixture.

 Pour batter into greased and floured cake pans.

Bake at 350 degrees for 35- 40 minutes.

Chocolate Butter cream Frosting


- 6 Tbsps butter or margarine
- 3/4 cup Hershey's cocoa
- 2 2/3 cup confectioner's sugar
- 1/3 cup milk
- 1 tsp. vanilla

- Cream butter in small mixture bowl, add cocoa and confectioners sugar alternately with milk, beat to spreading consistency (an additional tablespoon of milk may be needed).  Blend in vanilla. Makes about two cups of frosting.

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