Search thousands of recipes reviewed by home cooks like you.

Thirty Minute Cocoa Cake With Quick Cocoa Frosting

Thirty Minute Cocoa Cake With Quick Cocoa Frosting

Cali

Cali

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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:
  • 65 mg
  • 22%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

scrumptiousness
15

scrumptiousness

2/12/2007

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!

Becko
10

Becko

9/24/2006

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 think the frosting was too sweet. I'd use a little less sugar.

San07
7

San07

3/13/2007

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 for 40 minutes and disappeared in about the same amount of time! It was quick and easy; just follow the directions to the letter, baking for 40 minutes.

Similar recipes