Simple Way to Cocoa Hazelnut

Thirty Minute Cocoa Cake With Quick Cocoa Frosting

This vegan hazelnut hot cocoa is naturally sweetened and dairy free.

Recipe Summary Thirty Minute Cocoa Cake With Quick Cocoa Frosting

When you need a great cake FAST! You frost while hot in the pan saving time! Great for potlucks and bake sales when you need a cake now.

Ingredients | Cocoa Hazelnut

2 cups white sugar

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup butter

¼ cup unsweetened cocoa powder

1 cup water

½ cup buttermilk

2 eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

½ cup butter

¼ cup unsweetened cocoa powder

⅓ cup milk

3 ½ cups sifted confectioners' sugar

1 teaspoon vanilla extract

Directions

In a medium saucepan, combine 1 cup butter or margarine, 1/4 cup cocoa, and water. Cook over medium heat until butter is melted.

In a large mixing bowl stir together sugar, flour, soda, and cinnamon. Add cocoa mixture to flour mixture, and blend. Beat together eggs and buttermilk, and blend into batter thoroughly. Stir in 1 teaspoon vanilla. Pour batter into ungreased 9 x 13 inch pan.

Bake for 20 minutes at 350 degrees F (175 degrees C).

To Make Frosting: Five minutes before cake is done, combine 1/2 cup butter, 1/4 cup cocoa, and milk in a saucepan. Bring to a boil, and simmer about 3 minutes; remove from heat. Stir in confectioners' sugar and 1 teaspoon vanilla, blending until smooth. Spread immediately over hot cake in pan. Sprinkle with nuts.

Info | Cocoa Hazelnut

Servings: 18 Yield: 9 x 13 inch pan

TAG : Thirty Minute Cocoa Cake With Quick Cocoa Frosting

Desserts, Frostings and Icings, Chocolate,