Thin Cocoa Cake! This recipe came from my Aunt Dorothy about 50 years ago…yes, it is that old …or I am that old…haha! Well, we won’t discuss that subject at this time….that will be another post! 🙂
I started baking cookies and cakes at a very young age. My Mother went to work and I had to take care of my two siblings, which meant not only baking but cooking as well. My Mother was a great cook and made the best Fried Chicken and I continue to make her Fried Chicken and I would have to say it is my favorite protein. (I have included this recipe in a previous post). Mother owned a restaurant and prepared what we call today “comfort foods” and I just call it good tasting food, and if it gives me comfort at the same time…good for Mom! My Mom has gone to be with the Lord, but I remember her each day as I cook and bake. Thanks Mom!
- 2 cups sugar
- 2 cups flour
- 1 stick of butter
- 1/2 cup Crisco (or your preferred shortening)
- 4 tablespoons of cocoa powder
- 1 cup water.
- 2 eggs
- 1/2 cup of buttermilk
- 1 teaspoon vanilla
- 1 teaspoon baking soda.
- Sift flour and add to sugar in a bowl and set aside
- In a saucepan, bring to a boil the butter, the water, cocoa and crisco and set aside to cool
- Pour cocoa mixture over flour and sugar mixture
- Add eggs, buttermilk and vanilla
- Batter will be thin
- Pour into a 16X11X1 inch sheet pan.
- Bake at 400 degrees for about 20 minutes or until a toothpick comes out clean.
- 5 minutes before cake is done, make the icing.
- 1 stick butter
- 4 Tablespoons cocoa powder
- 6 tablespoons milk.
- Bring to a boil and add 4 cups of powdered sugar and 1 teaspoon of vanilla.
- Spread on hot cake.
- 1 cup of pecans can be added to the top of the cake.
- TIP: If you don't have buttermilk, just use milk and add a teaspoon of vinegar.
- If icing is too thin, add more powdered sugar and if it is too thick add a little milk to desired consistency.
- 1 cup of pecans can be added to the top of the cake. I would use pecans on half the cake and leave the other half plain as my twins did not like nuts.
- I love to make this cake because the whole cake, frosting and all can be made in less than 30 minutes....making for a quick desert and since it is a sheet cake, it feeds a lot of people if guests drop in unexpectedly! The cut cake is similar to brownies. I have seen various recipes for this cake with names like Texas sheet cake and with various added ingredients such as cinnamon.
- This recipe,came from My Aunt Dorothy, nestled in the Midwest and I wouldn't be surprised if it didn't come across the prairie on a covered wagon...well, that may be a stretch but 50 years is a long time to have this recipe. And I don't know how long my Aunt Dorothy had this recipe, I guess I should have asked...but then who knew I would be posting about it 50 years later??? I think I am going to stop writing right now.... and eat a piece of this cake, I may even add a scoop of vanilla ice cream...:)
My Aunt Dorothy used to bake, can and cook the most delicious stuff. Smile! She’s gone now, but she was a hoot while still here.
Your Aunt Dorothy’s receipe sounds great.