1Take butter out of refrigeration and allow it to soften.
2In a large bowl, mix together flour, cocoa mix, baking soda and salt. Sift to remove lumps of flour.
3Grease and flour baking pans.
4Preheat oven to 350° F.
1Using a stand mixer or hand mixer, mix butter until light and fluffy. Mix in sugar gradually until fully absorbed and mixture is light. Scrape down sides to ensure sugar is fully mixed in. Add eggs, one at a time mixing to incorporate before adding the next one. Scrape down sides of mixing bowl.
2Slowly add in flour mixture to the bowl with mixer running, add 3/4 cup at a time alternating with water to incorporate smoothly. Scrape down sides of bowl to ensure the butter gets fully dispersed into the batter.
3Pour batter into baking pan
4Approximate Baking times: 8-inch round pans (2) approximately 25-30 minutes. Bundt pan 40-45 minutes until skewer placed in cake comes out clean.
5Remove from oven when done and cool. Cake can be coated with powdered sugar, or your favorite frosting or icing. If the center of the cake sits bulged, take a 10-12 inch serrated knife to slice across the top to create a flat surface for easier frosting. Frost with Hot Cocoa Frosting.
Tips & Tricks:
• You can use any of Land O Lakes® Cocoa Classics® Hot Cocoa Mix 18 flavors to customize your cakes!
• The recipe calls for all-purpose flour, but cake flour will give a lighter texture and more delicate crumb.
• The crumbs of this cake can be used to make rum balls or to garnish cups of cocoa or pudding.
Recipe suggestion: HOT COCOA MONKEY BREAD
Find more information on Land O Lakes® Cocoa Classics, Chocolate & Hazelnut, 1.25-Ounce Packets here.