In order to bring you the best possible user experience, this site uses Javascript. If you are seeing this message, it is likely that the Javascript option in your browser is disabled. For optimal viewing of this site, please ensure that Javascript is enabled for your browser.
Advanced  |  Tips

Chocolate Cake with Dobash Frosting

Demonstrated by: Marcie Carroll, Keri Sison, Sanford Murata, Patsy Tamekazu
Recipes from Historic Hawai'i Foundation cookbook


Chocolate Cake

1 pkg (18.5 oz) devil's food cake mix
1 pkg (3 3/4 oz) instant chocolate pudding and pie filling
1 can (12 oz) lemon lime soda
1/2 cup salad oil
3 eggs

Dobash Frosting

1 cup sugar
2 cups water
1/4 cup butter or margarine
1/4 teaspoon salt
1/3 cup cornstarch
1/2 cup sweetened cocoa powder


Chocolate Cake: Preheat electric oven to 350ºF. Grease 13 x 9 x 2-inch baking pan. In large bowl of electric mixer, combine cake mix, pudding, soda, oil, and eggs. Mix following package directions. Pour batter evenly into prepared pan. Bake for 30 to 35 minutes. Cool and frost with Dobash Frosting. Makes 24 servings.

Dobash Frosting: In a saucepan, combine sugar, 1 1/2 cups of the water, butter, and salt; bring to a boil. In a small bowl, combine the cornstarch, the remaining 1/2 cup water, and cocoa. Stir until smooth; add to hot mixture. Cook on medium heat, stirring constantly, until smooth and thick. Remove from heat and continue stirring until cool. Frost cake.

Show Info

Island Flavors 4/1/1997
Island Flavors 4/1/1997