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Cinnamon Chocolate Cake

Total Time

Prep: 25 min. Bake: 15 min.

Makes

24-30 servings

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 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 15x10x1-in. baking pan.
  2. Bake at 375° for 15-20 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 260 calories, 14g fat (5g saturated fat), 34mg cholesterol, 133mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 3g protein.

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