Thin Cocoa Cake

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!

Thin Cocoa Cake

2014-01-17 09:00:03

A cake that can be made, baked and frosted in less than 30 minutes. Recipe handed down to me 50 years ago.

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Ingredients

1. 2 cups sugar
2. 2 cups flour
3. 1 stick of butter
4. 1/2 cup Crisco (or your preferred shortening)
5. 4 tablespoons of cocoa powder
6. 1 cup water.
7. 2 eggs
8. 1/2 cup of buttermilk
9. 1 teaspoon vanilla
10. 1 teaspoon baking soda.

Instructions

1. Sift flour and add to sugar in a bowl and set aside
2. In a saucepan, bring to a boil the butter, the water, cocoa and crisco and set aside to cool
3. Pour cocoa mixture over flour and sugar mixture
4. Add eggs, buttermilk and vanilla
5. Batter will be thin
6. Pour into a 16X11X1 inch sheet pan.
7. Bake at 400 degrees for about 20 minutes or until a toothpick comes out clean.
8. 5 minutes before cake is done, make the icing.

Icing

1. 1 stick butter
2. 4 Tablespoons cocoa powder
3. 6 tablespoons milk.
4. Bring to a boil and add 4 cups of powdered sugar and 1 teaspoon of vanilla.
5. Spread on hot cake.
6. 1 cup of pecans can be added to the top of the cake.

Notes

1. TIP: If you don't have buttermilk, just use milk and add a teaspoon of vinegar.
2. If icing is too thin, add more powdered sugar and if it is too thick add a little milk to desired consistency.
3. 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.
4. 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.
5. 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...:)

By Aunt Dorothy

Adapted from Kari

Adapted from Kari

Me and My Captain https://meandmycaptain.com/