Drumstick Cake
  • ¾ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup + 2 Tablespoons soft butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup whole milk
  • ¼ cup sour cream
  • 1½ cups butter
  • 1½ cups shortening
  • 9 cups powdered sugar
  • 1½ T. vanilla
  • 7-8 T. milk
  • one sugar cone dipped in melted chocolate and sprinkled with chopped peanuts
  • peanut butter for piping
  • 1 cup chopped peanuts (roasted/salted)
Drip Glaze
  • 9 oz semi-sweet chocolate chips
  • ¾ cup heavy cream
  1. Preheat oven to 350°F
  2. Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
  3. In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
  4. In medium bowl stir together flour, baking soda and salt.
  5. In a mixer, beat butter and sugar until fluffy.
  6. Add eggs, one at a time and vanilla.
  7. Slowly add the cocoa mix.
  8. Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
  9. Mix well and divide into the pans.
  10. Bake 28-30 mins until the toothpick comes out clean.
  11. Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)
  1. Beat all gradually on low to combine.
  2. Then increase mixer speed and whip till fluffy.
  1. Heat cream just to a boil.
  2. Pour over chips.
  3. Let sit one minute then stir smooth
  1. Spread frosting between cake layers.
  2. Use extra to frost outside of the cake.
  3. Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
  4. Pipe on peanut butter rosettes and garnish the cone and extra peanuts.
  5. **May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/drumstick-cake/