Texas Hot Chocolate Cake
Yield: one 9x13-inch cake
There's no better sign of a great recipe than one that has stood the test of time, and this chocolatey masterpiece has been gobbled up at countless special occasions for over four generations!

For the cake:

  • 3 heaping tablespoons cocoa powder
  • ¼ pound butter
  • ½ cup vegetable oil
  • 1 cup water
  • 2 cups sugar
  • 2 cups Wondra instant flour
  • ½ cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

For the frosting:

  • 1 stick butter
  • 3 heaping tablespoons cocoa powder
  • 6 tablespoons milk
  • 1 (1-pound) box confectioner’s sugar


  1. To prepare the cake: In a saucepan, combine the cocoa, butter, oil, and water. Bring to a boil. Let cool. Combine the sugar and flour in a large bowl. When cooled, pour the cocoa mixture over the flour and sugar; beat until smooth. Combine the buttermilk, eggs, soda, cinnamon, and vanilla; then beat into above mixture. Grease and flour a 9×13-inch pan and pour the mixture in. Bake at 400℉ at 35-40 minutes.

    To prepare the frosting: Start 10 minutes before baking is done. Combine the frosting ingredients, except the confectioner’s sugar, in a saucepan and heat until the butter melts. Add the confectioner’s sugar. Stir well, then beat until thick. Spoon over the hot cake.

    The cake is especially delicious when served warm but also great the next day.

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