Popo Crocker Cake

 A pregnant friend (aka Popo) came over for dinner the other day and begged me for the chocolate cake she’d seen on our blog. As a former pregnant chocoholic, I couldn’t turn her down, but I did want to make it slightly different.

The cake is made with oil instead of butter which gives it the all-American Betty Crocker-ish cake batter flavor and texture us expats crave when we live abroad. I used very little food coloring although it would make a killer red-velvet version.


Pink Velvet Cake Batter

1 tbsp vanilla extract

2 eggs

1 cup white sugar

1 tsp salt

1 cup vegetable oil

1 cup milk

2 1/2 cups all purpose flour

2 tsp baking powder

2 tbsp cocoa powder

2 tsp red food coloring

  1. Preheat your oven to 350F and coat 3 same size round baking tins with non-stick cooking spray.
  2. In the bowl of a stand mixer, beat sugar, vanilla extract, and eggs until light and fluffy. Add the oil, then the flour, the baking powder, and the salt and mix well. Whisk in the milk, the cocoa powder, and finally, the red food coloring, adding a tsp at a time to find your preferred hue.
  3. Divide the pink cake batter amongst prepared tins and bake 15-20 min or until a cake tester comes out clean.
  4. Turn them over on separate plates and leave to cool to room temperature, then put them in the fridge at least 30 minutes before frosting.

Chocolate Icing


100 g butter

80 ml water

70 g brown sugar

1 tsp salt

35 g unsweetened cocoa powder

160 g icing sugar

½ cup semisweet chocolate

  1. In a saucepan, bring all ingredients, except the icing sugar, to a simmer and whisk until butter has melted.
  2. Add the icing sugar off of the heat and whisk until the mixture is perfectly smooth.
  3. Refrigerate at least 30 minutes before using.


For 12 huge slices: 420 calories per slice.

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