Friday, August 15, 2008

Collector's Cocoa Cake with Chocolate Butter Cream Frosting

Dad loved his birthday supper, especially the Collector's Cocoa Cake with Chocolate Butter Cream Frosting. I found the original cake recipe (since I can't leave a recipe as is, I've made a few changes since then) on a can of cocoa more than 20 years ago and it has become my signature chocolate cake. The butter cream frosting has been adapted from my mother's Betty Crocker's Cookbook - the one she received as a wedding gift more than 40 years ago. This is, by far, the most requested dessert in our home.

Collector's Cocoa Cake

3/4 c. butter, softened
1 3/4 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 1/2 c. white flour
1/2 c. whole wheat flour
3/4 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water
1/2 c. whole wheat flour

Prepare 2 8in. round cake pans (greased, floured and lined with waxed paper) and pre-heat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. In another bowl combine flour, cocoa, baking soda and salt. Mix into butter mixture. Add water. Beat with a mixer for 3 minutes. Pour batter into 2 8in. round prepared cake pans. Bake at 350 degrees for 30-35 minutes or until edges begin to pull away from sides of pans and toothpick inserted in center comes out clean. Cool in pans for 10 minutes on wire racks. Invert cakes on wire racks to remove from pan. Gently peel off waxed paper. Leave in an area free of drafts until completely cool. Frost with:

Chocolate Butter Cream Frosting

2/3 c. butter, softened
2/3 c. cocoa
4 c. confectioners sugar
3 tsp. vanilla
about 4 tbsp. milk

Mix butter and cocoa. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.


  1. I am not normally a chocolate fan but this does look like something I would make for those times that I do crave a piece of chocolate cake. I have a friend who is a choc-o-holic so this may just be the thing I make for her birthday cake in October.


  2. When an entire cake is just too much, I've used the same recipe to make cupcakes. They freeze very well. Note: for cupcakes, I reduce the frosting recipe by 1/2.

  3. This cake looks soooo good right now! Maybe I'll be over this bug by this weekend and can make it for hubby and the kids!!

  4. Thanks for sharing, lovely and moist. If your evr in a hurry this is a great super fast frosting
    I made this and it is soooooo gooood!
    1 cup sugar
    1 cup butter
    1 cup milk
    Instant pudding any flavor.

    Cream sugar and butter
    In a seperate bowl mix pudding with only 1 cup milk, no more. Whisk until thick.
    Mix into creamed sugar mixture.
    Beat high for 5 full minutes, no less.

    Makes a beautiful fluffly frosting. Like whipped cream frosting but even better. Holds up better. Yummy!


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