Recipe - Texas Hot Cocoa Cake

3 tablespoon Cocoa; heaping tablespoons
One fourth pound Butter
One half cup Vegetable oil
1 cup Water
2 cup Sugar
2 cup Wondra Instant Flour
One half cup Buttermilk
2 Eggs
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 Stick butter; for frosting
3 tablespoon Cocoa; heapingfor frosting
6 tablespoon Milk; for frosting
1 Box confectioner's sugar;
for frosting
Nuts (optional); for
frosting

Preheat oven to 400 degrees. Combine in a saucepan; cocoa, butter, oil and
water. Bring to a boil. Let cool. Combine sugar and flour in a large bowl.
Pour cocoa mixture, when cooled, over flour and sugar. Beat until smooth.
Combine buttermilk, eggs, baking soda, cinnamon and vanilla. Beat into the
cocoa mixture. Grease and flour a 9 x 13 inch pan. Pour cake batter into
pan. Bake at 400 degrees for 35 40 minutes.

Frosting: Start 10 minutes before baking is done. Combine frosting
ingredients in a pan, except confectioner's sugar. Heat until butter melts.
Add confectioner's sugar. Stir well, then beat until thick. Spoon frosting
over hot cake. Top with nuts, if desired.

Recipe by: Three Rivers Cookbook Volume I

Posted to BakeryShoppe Digest V1 #241 by "Lynn Ratcliffe" mcgrew@ntr.net
on Sep 15, 1997