| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Cakes, Desserts, Taste of ho |
24 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
FROSTING
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.
NOTES : "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
desert and returned with it for an afternoon celebration.-Rosemary Woodrow,
Sparks, Nevada"
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998
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