| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 18 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Butter |
| 1/4 | c | Cocoa |
| 2 | c | Flour |
| 2 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1 | c | Sour cream OR |
| 1/2 | c | Buttermilk |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1/2 | c | Butter |
| 1/4 | c | Cocoa |
| 6 | tb | Milk or buttermilk |
| 1 | ts | Coffee crystals |
| 1/8 | ts | Cinnamon |
| 1 | lb | Confectioners' sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
FROSTING CAKE: Combine water, margarine and cocoa in a saucepan and bring to a boil. Remove from heat. Combine flour, sugar, soda, cinnamon and salt. Add hot cocoa mixture. Beat until smooth. Add sour cream or buttermilk, eggs and vanilla and beat well. Pour into a greased 15x10x2-inch pan. Bake in a preheated 350` oven for 20 to 30 minutes. Pour Frosting over hot cake. FROSTING: In a saucepan, combine butter, cocoa, coffee crystals and milk. Bring to a boil; remove from heat. Beat in cinnamon, sugar, and vanilla, beating until smooth and creamy. Pour over hot cake. Chopped nuts may be sprinkled over top, if desired. <Freezes well> Formatted by Lynn Thomas dcqp82a. Source: Gramma/Helen Jolly wwgq25d. Per serving: 286 Calories; 16g Fat (49% calories from fat); 3g Protein; 35g Carbohydrate; 61mg Cholesterol; 298mg Sodium Recipe by: Helen Jolly From The Chocolate Archives, Dec 1997, http://www.choco.com
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