Cinnamon Chocolate Cake

Serves: 24

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 servings
Prep 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



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