Thirty-Minute Cocoa Cake

Serves: 16
Total Calories: 307


1 cup butter
1/4 cup unsweetened cocoa
1 cup water
2 cups sugar
2 cups flour, stirred and measured
1 teaspoon soda pop
1 teaspoon cinnamon
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 cup walnuts chopped (optional)


In medium saucepan, combine butter (or margarine), cocoa, and water bring to boil over medium heat, cooking until butter is melted set aside. In large mixing bowl, stir together sugar, flour, soda, and cinnamon. Add cocoa mixture blend. (Save cocoa pan, unwashed, for making Quick Cocoa Frosting.) Beat together buttermilk (or sour milk, see below) and eggs stir into batter. Add vanilla. Pour into ungreased 9x13x2-inch baking pan. Bake at 400 degrees F. for 20 minutes. Five minutes before cake is done, begin to make Quick Cocoa Frosting (recipe in this cookbook). Frost cake as soon as it comes from oven. If desired, sprinkle immediately with chopped nuts. Cool. This moist and delicious cake will stay fresh for days.
Note: To make sour milk, measure 1/2 tablespoon vinegar into measuring cup add enough milk to make 1/2 cup. Allow to stand for 5 minutes.

Nutritional Facts:

Serves: 16
Total Calories: 307
Calories from Fat: 150

This Thirty-Minute Cocoa Cake recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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