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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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This is my absolute FAVORITE chocolate cake. We LOVE chocolate. We LOVE cinnamon. So a cake that has both is just heavenly as far as I'm concerned. It is not a good idea for me to make it, however. The last time I did, my kids went to bed knowing exactly how much cake was left. When they checked on it the next afternoon, there was considerably less cake in the pan than they remembered. They demanded to know where all the cake had gone. What could I say? When all else fails. blame it on Daddy. 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 or 1/2 cup margarine |
1/4 cup baking cocoa |
2 eggs |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
1/2 cup butter or 1/2 cup margarine |
1/3 cup whipping cream |
1/4 cup baking cocoa |
1 1/2 teaspoons ground cinnamon |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup walnuts, finely chopped |
Directions:
1. In a mixing bowl, combine the first four ingredients.
2. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat.
3. Pour over dry ingredients; mix well.
4. Add eggs, buttermilk, vanilla and baking soda; mix well.
5. Pour into a greased and floured 15-in. x 10-in.x 1-in. baking pan.
6. Bake at 375 for 15-20 minutes or until a toothpick inserted near the center comes out clean.
7. 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.
8. Remove from the heat; beat in sugar and vanilla until smooth.
9. Stir in walnuts.
10. Carefully spread over hot cake.
11. Cool completely.
12. Yield: 24-30 servings.
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