I love hot cocoa. So, I knew that this cake had to be delicious too...and it sure was!
This simple recipe was found on pg 60 in Christmas All Through the House. And, I think that when I sit down to enjoy a piece of this cake, I will also have a cup of hot cocoa to help wash it down. Perfect combination, don't you think?
Hot Cocoa Cake
1/2 cup shortening
3/4 cup sugar
1 ½ cu. all-purpose flour
2 t. baking powder
3/4 t. salt
2/3 cup milk
4 T. or 1 env. Instant hot cocoa
Optional: powdered sugar and chopped nuts
Beat shortening, sugar and eggs until mixture is fluffy.
Add flour, baking powder and salt alternately with milk, beating well after each addition.
Spoon half of batter into a well-greased 6 cup Bundt pan. Sprinkle envelope of hot cocoa mix evenly over the batter. (Yes, my hot cocoa mix has marshmallows in it!) Top with the rest of the batter and spread evenly in pan.
Bake at 350 degrees for 35 minutes or until a toothpick comes out clean. Let stand 5 minutes and turn out onto serving plate. Delicious served warm as a coffee cake or let cool and dust with a little powdered sugar. If desired, add chopped nuts of any kind in the layer with the hot cocoa mix. Serves 10 - 12.
Such a beautiful cake...and tastes even better than it looks!