Wednesday, April 14, 2010

Quick Chocolate Cocoa Cake

In a hurry? No time for elaborate cooking a dessert for friends, then I'll share my quickest cake recipe and it good, rich and chocolately. It's a Hershey's recipe that I've had for ages and fall to time and time again. It's called
crunchy topped cocoa cake.
Heat oven to 350 and grease and flour 8" cake pan.
In a bowl combine
1 1/2 cups flour
1 cup sugar
1/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 Cup water
1/4 Cup plus 2 Tablespoons vegetable oil
1 Tablespoon White vinegar
1 teaspoon vanilla

Beat together unitl ingredients are well blended. Bake 35 to 40 minutes. During the last 5-10 minutes of this bake time mix together the broiled topping crunch.

Broiled Crunch topping
1/4 Cup (1 stick) butter or margarine softened
1/2 Cup packed light brown sugar
1/2 Cup coursely chopped nuts
1/2 Cup flaked Coconut
3 Tablespoons light cream or evaporated milk

Mix all together and gently spread on WARM cake. That's right, you don't have to wait for it to cool off, just layer it on and then broil it for about 3 minutes or until top is bubbly and golden brown.
Quick, tasty and your friends will marvel of how you found the time to make a cake from scratch. No box or premade stuff. When totally cool, enjoy.


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