Wacky Cocoa Cakes

Serves: 5
Total Calories: 1,149
Prep time:
Cook time:
Total time:


3 cups unsifted all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla extract

Smooth 'n' Creamy Frosting:
2 (3-ounce) boxes instant pistachio pudding mix
1/4 cup powdered sugar
1 cup cold milk
1 (8-ounce) container whipped topping, thawed


Combine flour, sugar, cocoa, baking soda, and salt in large mixer bowl. Add water, oil, vinegar, and vanilla; beat 3 minutes at medium speed until thoroughly blended. Pour batter into greased and floured 9x13- inch pan. Bake at 350Ā° for 35ā€“40 minutes or until cake tester inserted in center comes out clean. Cool; frost with Smooth ā€˜nā€™ Creamy Frosting.

Smooth 'n' Creamy Frosting:
Combine pudding mix, sugar, and milk in a small bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Store cake in refrigerator.

Pistachio nuts are indeed green, but the color of the gelatin product gets a little help to make it prettier. Kids seem to be magnetized to pistachio pudding and ice cream and fluff . . . and frosting! Over chocolate cake? Oh, yeah!

Nutritional Facts:

Serves: 5
Total Calories: 1,149
Calories from Fat: 391

This Wacky Cocoa Cakes recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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