Isabel's Quick Cocoa Cake February 12 2018


  • 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.


  • 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.


  • 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,