Jim'S Favorite Texas Hot Cocoa Cake
Jim's Favorite Texas Hot Cocoa Cake offers rich chocolate flavor with a hint of cinnamon, perfect for cozy gatherings or chocolate lovers seeking a nostalgic treat.
Ingredients
Instructions
- Melt shortening with oleo, cocoa, and hot water in a pan.
- Bring to a boil and stir.
- Sift sugar and flour into a large bowl.
- Pour the liquid mixture over the flour mixture and beat until smooth.
- Add eggs, buttermilk, cinnamon, vanilla, and mix well.
- Grease and flour a jelly roll pan.
- Bake at 400°F (200°C) for 35 to 40 minutes.
- Remove from oven and pour icing over the hot cake.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the dry ingredients well to prevent lumps in the batter. This cake is also delightful served warm with a scoop of vanilla ice cream or alongside a slice of Billie'S Bread Pudding for a comforting dessert spread.
Serving Suggestions
This Texas Hot Cocoa Cake is best served warm, drizzled with a rich chocolate icing. It pairs beautifully with a cup of coffee or hot cocoa for a cozy treat. Consider serving it with a side of Audrey'S Salad for a balanced meal or enjoy it as a sweet ending to a dinner featuring American recipes. Fresh berries or whipped cream can also enhance the presentation and flavor.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container, where it will last for about a week. To reheat, place individual slices in the microwave for about 10-15 seconds until warm, or enjoy it cold for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jim'S Favorite Texas Hot Cocoa Cake contains roughly 637 calories, with 8g protein, 34g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (34% of the Daily Value), and potassium (23% of the Daily Value), and a good source of protein. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of oleo and shortening?
Yes, you can substitute with unsalted butter for a richer flavor. If you're looking for a healthier option, coconut oil or a dairy-free butter alternative works well too. Just keep in mind that the texture might vary slightly depending on the fat used.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. Just wait to add the icing until you're ready to serve to maintain its freshness. This makes it a perfect option for gatherings or celebrations.
What can I do if I don't have a jelly roll pan?
If you don't have a jelly roll pan, you can use a standard 9x13-inch baking dish instead. The baking time may vary slightly, so keep an eye on the cake and test it with a toothpick for doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).