Thirty Minute Cocoa Cake With Quick Cocoa Frosting

Thirty Minute Cocoa Cake With Quick Cocoa Frosting

21

"When you need a great cake FAST! You frost while hot in the pan saving time! Great for potlucks and bake sales when you need a cake now."

Ingredients

{{adjustedServings}} servings 408 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. In a medium saucepan, combine 1 cup butter or margarine, 1/4 cup cocoa, and water. Cook over medium heat until butter is melted.
  2. In a large mixing bowl stir together sugar, flour, soda, and cinnamon. Add cocoa mixture to flour mixture, and blend. Beat together eggs and buttermilk, and blend into batter thoroughly. Stir in 1 teaspoon vanilla. Pour batter into ungreased 9 x 13 inch pan.
  3. Bake for 20 minutes at 350 degrees F (175 degrees C).
  4. To Make Frosting: Five minutes before cake is done, combine 1/2 cup butter, 1/4 cup cocoa, and milk in a saucepan. Bring to a boil, and simmer about 3 minutes; remove from heat. Stir in confectioners' sugar and 1 teaspoon vanilla, blending until smooth. Spread immediately over hot cake in pan. Sprinkle with nuts.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

21
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this one night for myself & my family & everyone LOVED it! It wasn't messy but it did take ten to twenty minutes longer to prepare & finish in the oven, but it came out DELICIOUS!

This a review for the frosting. I made a different recipe for a cake and put the frosting on while hot. The frosting had lumps of pwdered sugar in it. Be sure to sift the sugar. I still thin...

This cake was 'da bomb'! I made two substitutions: I replaced one cup of flour with one cup of whole wheat pastry flour & I replaced one cup of sugar with one cup of Splenda for baking. It baked...