Texas Cocoa Cake Recipe

Texas Cocoa Cake Recipe

½ cup cocoa

1 ¾ cups sugar

1 ¼ cups buttermilk

2 ¼ cups sifted cake flour

1 teaspoon baking soda

1 teaspoon salt

½ cup butter

2 large eggs

1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease 2 round, 9” layer cake pans and line the bottoms with paper. Combine the cocoa and ½ cup of the sugar in a small bowl. Add ½ cup of the buttermilk and mix until smooth; set aside.

Measure the sifted flour, baking soda and salt and sift together. Cream the butter and gradually add the remaining 1 ¼ cups sugar to the butter, creaming together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture alternately with the remaining buttermilk to the creamed butter-egg mixture, a little at a time, beating after each addition until smooth. Add the vanilla and then blend in the cocoa mixture.

Pour the batter into the 2 prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean. Cool cakes in the pans for 10 minutes and then turn out onto wire cooling racks to cool completely. If desired, frost with seven-minute frosting or chocolate frosting.

Source: “Baker’s Chocolate and Coconut Favorites”, General Foods Kitchens, 1962

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