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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. Rosemary Woodrow, Sparks, Nevada Ingredients:
2 cups king arthur unbleached 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 ground cinnamon |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup finely chopped walnuts |
Directions:
1. 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.
2. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
3. 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.
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