Hello Carol, Here is a ‘no-fail’ cocoa recipe. I have adapted it from the regular hot milk (vanilla) recipe and use it all the time. Instead of using cocoa, you can just use one full cup of flour. It is not DS. Ingredients 1 cup minus 3 tablespoons all purpose flour 1 cup sugar 1/2 cup milk 3 eggs 3 tablespoons butter (or margarine) 3 tablespoons cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla Method: Grease or line with wax paper a ten inch pan with high sides (or a spring form pan) Set oven to 350* Beat the sugar and eggs and vanilla until very fluffy. Scrape the sides frequently. In a separate bowl sift cocoa, baking powder, baking soda, salt and flour together. Boil the milk and butter till butter is melted. I use a glass measuring cup and microwave it. ( Watch it doesn’t boil over) When all this is prepared: Turn mixer off and stir in the flour with a spoon till moistened. Beat with the mixer for about 15 seconds. Turn mixer on very low and slowly add the boiling milk. Scrape the sides of the bowl so it is a smooth batter. It will be quite ‘runny’. Immediately pour it into the prepared baking pan. Bake for about 30 to 40 minutes. Touch the top of the cake with finger tip. If it leaves no imprint the cake is done.

Here is my mother-in-law's recipe: Oma's Chocolate Cake 1 3/4 cups sugar 1/2 cup butter 1 cup water 2 ounces unsweetened chocolate 2 cups flour 1/2 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla 2 eggs, beaten 3 ounces cream cheese 1 cup confectioner's sugar lemon juice vanilla Cream sugar and butter. Add beaten eggs. Boil the cup of water, remove from heat. Stir in chocolate until fully melted. Add to cake sugar, butter and egg mixture. Add vanilla, baking soda and sour cream. Blend in flour. Pour into greased and floured pan. Bake about 1 hour at 350 degrees. Remove from oven and place on a wet towel. Carefully remove from pan to cool. For icing combine cream cheese and sugar. Add vanilla and lemon juice to taste. -----Original Message----- From: donauschwaben-villages-bounces@rootsweb.com [mailto:donauschwaben-villages-bounces@rootsweb.com] On Behalf Of Anne Dreer via Sent: Thursday, October 16, 2014 11:49 AM To: DONAUSCHWABEN-VILLAGES-L@rootsweb.com Subject: [DVHH] cocoa cake Hello Carol, Here is a ‘no-fail’ cocoa recipe. I have adapted it from the regular hot milk (vanilla) recipe and use it all the time. Instead of using cocoa, you can just use one full cup of flour. It is not DS. Ingredients 1 cup minus 3 tablespoons all purpose flour 1 cup sugar 1/2 cup milk 3 eggs 3 tablespoons butter (or margarine) 3 tablespoons cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla Method: Grease or line with wax paper a ten inch pan with high sides (or a spring form pan) Set oven to 350* Beat the sugar and eggs and vanilla until very fluffy. Scrape the sides frequently. In a separate bowl sift cocoa, baking powder, baking soda, salt and flour together. Boil the milk and butter till butter is melted. I use a glass measuring cup and microwave it. ( Watch it doesn’t boil over) When all this is prepared: Turn mixer off and stir in the flour with a spoon till moistened. Beat with the mixer for about 15 seconds. Turn mixer on very low and slowly add the boiling milk. Scrape the sides of the bowl so it is a smooth batter. It will be quite ‘runny’. Immediately pour it into the prepared baking pan. Bake for about 30 to 40 minutes. Touch the top of the cake with finger tip. If it leaves no imprint the cake is done. ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message