Isabel's Quick Cocoa Cake February 12 2018

Ingredients:

  • 6 Tables. Hershey's Baking Cocoa
  • 2 Cups All Purpose Flour or Gluten Free King Arthur's Gluten Free Measure for Measure works great)
  • 1 1/2 Cups Sugar
  • 1 Teasp. Baking Soda
  • 1 Teasp. Baking Powder
  • 1/8 Teasp. Salt
  • 2 Eggs
  • 3/4 Cups Oil (Olive Oil or Canola Oil)
  • 1 Cup Water

Heat Oven to 350 degrees.

Place all ingredients in a large mixing bowl.  Beat on high for 2-3 minutes. 

Pour in 13" x 9" greased baking pan. 

Bake for 35 - 40 minutes, or until knife comes out smooth when tested in the middle.

Cool completely.

Frosting:

  • Confectionary Sugar (approximately 3 cups or more)
  • 3 Tables. Crisco Shortening
  • 1 Tables. Vanilla
  • 1/2 Cup Marshmallow Fluff
  • 1/4 Cup Milk or more

Place Confectionary Sugar, Shortening, Vanilla and Marshmallow Fluff in a medium size mixing bowl. With beaters, slowly add a little of the milk at a time.

Mixture should be really thick and creamy to spread on cake.

Spread on the top of entire cake. Place cake in refrigerator for 10 minutes or more while making Glaze.

Glaze:

  • 3/4 Cup Heavy Cream
  • 1 Cup Semi-Sweet Chocolate Chips

Bring Heavy Cream to a boil in a small sauce pan. Remove from heat and add Chocolate Chips. Let sit for 5 minutes.  Slowly stir together until completely blended.  Remove cake from refrigerator and pour Glaze over the entire top of cake. Place back in refrigerator to set for 5-10 minutes. 

Remove and ready to serve.   Serves 10 - 12

Click here to download the recipe,