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Texas Hot Cocoa Cake Recipe

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This recipe for Texas Hot Cocoa Cake is from The Circle School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb butter
1/2 cup liquid shortening
1 cup water
3 tbsp powdered dark chocolate
2 cups whole wheat flour
2 cups sugar
1/2 cup almond milk soured (add 1 tbsp vinegar & let sit a few min)
2 eggs
1 tsp baking soda
1 tsp cinnamon
1 tsp almond extract
Directions:
Directions:
Melt butter, shortening, water and cocoa in saucepan, bring to a boil and stir. Sift sugar & flour in a large bowl. Pour liquid mix over dry, beat until smooth. Add soured almond milk, eggs, baking soda, cinnamon and almond extract . Mix well. Pour into pan and bake at 400 for 35 to 40 min.
Personal Notes:
Personal Notes:
I grew up eating a version of this cake made with white flour, milk chocolate, buttermilk and vanilla.. My grandmother made it for pretty much every occasion. I even had my cousin make it for my wedding cake.

Then we had to cut dairy from Kalila's diet for awhile... Thankfully it wasn't the problem, but I decided to try making a dairy free version and made a few other changes as well... Other than putting the butter back in (If you need a true dairy free version, use Earth Balance margarine or other dairy free margarine in place of the butter) I've pretty much stuck with this recipe because we liked it so much. The almond replacement does still work well if using buttermilk and/or milk chocolate too.

 

 

 

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