Side Pannel
Cinnamon Chocolate Cake
Cinnamon Chocolate Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Desserts
Ingredients List
- 2 c All-purpose flour
- 2 c Sugar
- 1 1/2 ts Ground cinnamon
- 1/4 ts Salt
- 1 c Water
- 1/2 c Vegetable oil
- 1/2 c Butter or margarine
- 1/4 c Baking cocoa
- 2 Eggs
- 1/2 c Buttermilk
- 1 ts Vanilla extract
- 1 ts Baking soda
Directions
FROSTING
1/2 c Butter or margarine
1/3 c Whipping cream
1/4 c Baking cocoa
1 1/2 ts Ground cinnamon
3 c Confectioners' sugar
1 ts Vanilla extract
1 c Finely chopped walnuts
In a mixing bowl, combine the first four ingredients. In a saucepan,
combine water, oil, butter and cocoa; bring 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 and floured 15-in. x 10-in. x
1-in. baking pan. Bake at 375 degrees for 15 to 20 minutes or until a
toothpick inserted near the center comes out clean. 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 hot cake. Cool completely. Yield: 24-30
servings.
1/2 c Butter or margarine
1/3 c Whipping cream
1/4 c Baking cocoa
1 1/2 ts Ground cinnamon
3 c Confectioners' sugar
1 ts Vanilla extract
1 c Finely chopped walnuts
In a mixing bowl, combine the first four ingredients. In a saucepan,
combine water, oil, butter and cocoa; bring 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 and floured 15-in. x 10-in. x
1-in. baking pan. Bake at 375 degrees for 15 to 20 minutes or until a
toothpick inserted near the center comes out clean. 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 hot cake. Cool completely. Yield: 24-30
servings.
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