| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Cakes |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Cocoa; heaping tablespoons |
| 1/4 |
lb |
Butter |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Water |
| 2 |
c |
Sugar |
| 2 |
c |
Wondra Instant Flour |
| 1/2 |
c |
Buttermilk |
| 2 |
|
Eggs |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Vanilla |
| 1 |
|
Stick butter; for frosting |
| 3 |
tb |
Cocoa; heaping-for frosting |
| 6 |
tb |
Milk; for frosting |
| 1 |
|
Box confectioner's sugar; for frosting |
|
|
Nuts (optional); for frosting |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine in a saucepan; cocoa, butter, oil and
water. Bring to a boil. Let cool. Combine sugar and flour in a large bowl.
Pour cocoa mixture, when cooled, over flour and sugar. Beat until smooth.
Combine buttermilk, eggs, baking soda, cinnamon and vanilla. Beat into the
cocoa mixture. Grease and flour a 9 x 13 inch pan. Pour cake batter into
pan. Bake at 400 degrees for 35 - 40 minutes.
Frosting: Start 10 minutes before baking is done. Combine frosting
ingredients in a pan, except confectioner's sugar. Heat until butter melts.
Add confectioner's sugar. Stir well, then beat until thick. Spoon frosting
over hot cake. Top with nuts, if desired.
Recipe by: Three Rivers Cookbook Volume I
Posted to Bakery-Shoppe Digest V1 #241 by "Lynn Ratcliffe" <mcgrew@ntr.net>
on Sep 15, 1997
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