Cozy up to this classic with an interesting twist: It’s a cake now.
Preheat oven to 350°F.
Grease and flour baking pans.
In a large bowl, mix together the flour, Cocoa Classics® Cocoa Mix, baking soda, and salt and set aside.
Using a stand mixer or hand mixer, mix butter until light and fluffy.
Gradually add in the sugar until fully absorbed and the mixture is light. Scrape down sides to ensure sugar is fully mixed in.
Add eggs, one at a time, mixing to incorporate before adding the next one. Scrape down the sides of the mixing bowl.
Slowly add in the flour mixture and water, alternating between the flour and water so the mixture incorporates smoothly. Scrape down sides of bowl to ensure the butter gets fully dispersed into the batter.
Pour batter into baking pan.
Approximate baking times: 8-inch round pans (2) approximately 25-30 minutes. Bundt pan 40-45 minutes until skewer placed in cake comes out clean.
Remove from oven when done and cool.
Frosting: If the center of the cake sits bulged, take a 10–12-inch serrated knife to slice across the top to create a flat surface for easier frosting. Frost with Cocoa Classics® Hot Cocoa Frosting.
0 servings
1, 2-layer 8-inch cake, or 1 9x13 cake pan, or Bundt pan