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Texas Hot Cocoa Cake Recipe

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This recipe for Texas Hot Cocoa Cake, by , is from The Rhodes Family 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!

Brenda Rhodes


2 heaping Tbsp cocoa
1/4 lb butter
1/2 cup vegetable oil
1 cup water
2 cups sugar
2 cups Wondra Instant flour
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp cinnamon

1 stick butter
3 heaping Tbsp cocoa
6 Tbsp milk
1 lb box confectioner's sugar
nuts, optional

Cake: Combine in saucepan cocoa, butter, oil and water. Bring to boil. Let cool. Combine sugar and flour in a large bowl. Pour cooled cocoa mixture over flour and sugar; beat until smooth. Combine buttermilk, eggs, soda, cinnamon and vanilla. Beat into mixture. Pour batter into a greased and floured 9 x 13 pan. Bake at 400 for 35-40 minutes. Start preparing frosting 10 minutes before cake is done.

Combine butter, cocoa and milk in pan and heat until butter melts. Add sugar, stir well, and beat until thick. Spoon frosting over hot cake. Top with nuts, if desired. Cake can be frozen.




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