Texas Hot Cocoa Cake Recipes

HOT COCOA CAKE

Steps:

• Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
• In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
• Combine the coffee powder with the hot water. Add to the mixing bowl.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
• Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
• Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

TEXAS HOT COCOA CAKE

Steps:

• Combine in saucepan cocoa, butter, oil, and water.
• Bring to a boil, stirring; let cool.
• Combine sugar and flour in a large bowl.
• Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
• Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
• Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
• Frosting: Start 10 minutes before baking is done.
• Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
• Add confectioner's sugar; stir well, then beat until thick.
• Spoon frosting over hot cake.
• Top with nuts if desired.