Ok…I know you love chocolate cake.
So do I.
Years ago, I gave all my kids a recipe for Thin Cocoa Cake that my Aunt Dorothy gave to me.
I don’t know where she got the recipe for this wonderful chocolate sheet cake, but for over 60 years, my family has enjoyed this recipe.
You know the recipe, because every one has a recipe either exactly like this one or one with perhaps an addition of cinnamon or something like it.
It cracks me up when a young blogger lays claim to this recipe as her own… and asks for credit back to her blog!
I’ve got news for these newbies.
This recipe doesn’t belong to anyone, including me… as it has been handed down for years and years….from all parts of the country.
One of the great features of this cake, is you frost the cake while it is fresh from the oven…and still warm.
Another great thing about this recipe, other than the wonderful taste, is the completion… from start to finish is less than 30 minutes…and it feeds a lot of people.
However, what someone may not know is…. this recipe can be cut down to a smaller size and baked in a 9 inch baking pan or a large cast iron skillet…which is my favorite way to make it.
That is not news, I am sure, because almost any cake recipe can be made into cupcakes, bundt cake or a single layer, by simply cutting the recipe in half.
Some recipes work better than others.
Just experiment…which is what I did one evening when I got a hankering for that Thin Cocoa Cake Recipe but did not want to have all that extra cake sitting around the house.
If you feel there is too much sweetness (like that would ever happen to me)….. add a bit of sea salt or Himalayan salt to the top for a completely different flavor.
I love this cake so much that I would put all of it in my tummy if this sheet cake was sitting on the counter.
I like to make this sheet cake for church potlucks and cut the pieces into about 24 brownie like pieces.
Everyone loves the fudgy frosting and the moist cake.
I halved this recipe and put it into a cast iron skillet and cut it into pie shaped slices.
So I had the great taste….just not so much cake.
Here is the recipe for the original recipe and below is the recipe cut in half, I call it Mini Thin Cocoa Cake, but you can call it anything you want to call it! LOL
Mini Thin Cocoa Cake
In a bowl mix 1 cup flour, 1 cup sugar and set aside
Melt 1/2 stick of butter, 1/4 cup Crisco, 2 tablespoons cocoa, 1/2 cup water and bring to a boil in the skillet or you can use a sauce pan.
Remove from heat and add in the dry ingredients…being careful not to stir right out of the skillet. (you can use a separate bowl if you prefer.)
Add in 1/4 cup of *buttermilk and 1 egg alternately with 1/4 teaspoon salt, 1/2 teaspoon baking soda and 1/2 teaspoon of vanilla.
*(You can make buttermilk by adding 1/2 teaspoon of vinegar or lemon juice to sweet milk)
Pour into a cast iron skillet or a greased and floured 8 or 9 inch square pan.
Bake in 350 degree oven until tooth pick comes out clean, about 15-20 minutes
Watch carefully because this cake bakes quickly in the cast iron skillet.
The original recipe calls for a 400 degree oven for 20 minutes.
5 minutes before cake is done…make the icing by adding 1/4 cup butter, 2 tablespoons cocoa, and 4 tablespoons of milk to a saucepan and bring to a boil.
Remove from heat and add 2 cups of powdered sugar and 1/2 teaspoon of vanilla and beat until it is of spreading consistency.
If icing is too thick, add more milk and if it is too thin, add more powdered sugar.
Add chopped or whole pecans, and Pour over hot cake.
Stand back and enjoy the compliments.
You can add Sea Salt or just top it with vanilla ice cream, if desired.
Have a Blessed Day and Good Eats!