This delicious chocolate cake from our friend Joy the Baker comes together in one sauce pan, so you can enjoy the rich flavor and whipped topping without the worry of cleaning too many dishes afterwards!
For the Cake
1/2 cup water
8 tablespoons unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup buttermilk
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Frosting
1 large tub Cool Whip, divided into 3 small bowls
2 tablespoons unsweetened cocoa powder
1/4 cup strawberry milk powder
splash of vanilla extract
How to Make It
To make the cake, bring the water to a boil in a medium saucepan. Add the butter to the water and stir in the cocoa powder until smooth. Remove from the heat and cool slightly. Add the buttermilk, eggs, and vanilla extract; stir until well combined.
Add the flour, soda, and salt and whisk until smooth.
Place a rack in the center of the oven; preheat oven to 350°. Spray a 9x13-inch sheet pan (a half-sheet pan) with nonstick cooking spray and line with parchment paper. Pour the batter into the pan and bake for 15 minutes. Allow to cool before frosting.
To make the frosting, mix each whipped topping with a separate flavor and spread generously in thirds across the cooled cake.
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