Cinnamon Chocolate Cake
I've made this for years, and is far and away the most requested dessert recipe when I'm baking for someone. PERFECT balance - not too rich or sweet.
Yield: 24-30 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | all-purpose flour |
| 2 cups | sugar |
| 1 1/2 teaspoons | ground cinnamon |
| 1/4 teaspoon | salt |
| 1 cup | water |
| 1/2 cup | vegetable oil |
| 1/2 cup | butter, cubed |
| 1/4 cup | baking cocoa |
| 2 | eggs |
| 1/2 cup | buttermilk |
| 1 teaspoon | vanilla extract |
| 1 teaspoon | baking soda |
| FROSTING | |
| 1/2 cup | butter, cubed |
| 1/3 cup | heavy whipping cream |
| 1/4 cup | baking cocoa |
| 1 1/2 teaspoons | 1-1/2 ground cinnamon |
| 3 cups | confectioners' sugar |
| 1 teaspoon | vanilla extract |
| 1 cup | finely chopped walnuts |
Directions:
Directions
In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack. Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely. Yield: 24-30 servings.
Originally published as Cinnamon Chocolate Cake in Taste of Home August/September 1997, p33
Nutritional Facts 1 serving (1 piece) equals 260 calories, 14 g fat (5 g saturated fat), 34 mg cholesterol, 133 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
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Source: tasteofhome.com
