Cocoa Cake

Cake Recipes | 0 comments

An easy way to satisfy a chocolate cake craving. I like this creamy icing, but you could also use a chocolate icing or whatever you prefer.

Cocoa Cake

Joan Donogh
A small chocolate cake recipe, baked in an 8 inch square pan.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10



  • 1/3 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 cup flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/2 teaspoon vanilla

Creamy Nut Icing:

  • 1/4 cup butter
  • 4 teaspoons flour
  • Pinch salt
  • 1/4 cup milk
  • 1 1/2 cups icing confectioners' sugar
  • 3/4 teaspoon vanilla
  • 1/4 cup chopped walnuts



  • Preheat oven to 350 degrees F. In mixer bowl, beat butter, sugar and eggs together until light and fluffy.
  • Mix flour, cocoa, baking soda, baking powder and salt together. Mix water and vanilla together.
  • Remove beaters and add flour mixture to egg mixture alternately with water. Fold until smooth.
  • Spread batter in a greased 8 inch square pan. Bake for 30 minutes, until top of cake springs back when touched lightly. Remove from oven and cool.

Creamy Nut Icing:

  • Melt butter. Sprinkle in flour and salt. Stir to blend. Remove from heat.
  • Stir in milk, all at once. Return to moderate heat and cook, stirring constantly, until thick and smooth (don't worry if it separates a little).
  • Remove from heat and stir in icing sugar and vanilla. Set in a pan of ice water and stir until the frosting is thick enough to spread. Stir in nuts.
  • Spread over top of the cooled cake.



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