Elizabeth Tipton

Texas Hot Cocoa Cake March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:03 pm

Texas Hot Cocoa Cake

Combine in a saucepan and bring to a boil:
1 stick butter
3 tablespoons cocoa
1/2 cup cooking oil
1 cup water

Stir in:
2 cups White Lily Self-Rising flour sifted with 2 cups

Add and mix well:
1/2 cup buttermilk
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 beaten eggs

Pour into a greased and floured 9×13 inch pan. Bake at
350 about 30 minutes or until done.

Remove from oven and cool in pan about 10 minutes,
then top with the following frosting.


Melt: 2 sticks butter
2 tablespoons cocoa
6 tablespoons milk

1 box confectioners’ sugar
1 cup pecans
1 teaspoon vanilla

This makes a soft icing.

This recipe can be found on page 208 of The Mary Starr Cookbook.


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