Chocolate Cinnamon Cake
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town.
Yield: 18-24 servings
Preparation Instructions:
Sift flour and sugar into large bowl.
Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan. Pour over flour mixture; mix well. Add buttermilk, baking soda, ground Saigon cinnamon, 1 teaspoon vanilla, eggs and salt and mix well.
Pour into greased and floured 10x15-inch cake pan. Bake at 400 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean.
For the frosting, bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat. Add confectioners' sugar gradually, mixing until spreading consistency. Stir in pecans. Spread over hot cake.
Cake may be baked in 9x13 inch cake pan for 40 to 50 mintues.
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More About This Recipe
This is a great cake to make when you are short on time or want to make it ahead. It is always a hit.
This cake is a family favorite and makes wonderful little muffin sized cupcakes for individual servings….or gifts.
1. Mix flour sugar into sauce pan on stove.
2. Add two tbsp of concentrated coffee to frosting, then milk as required.
3. Increase cocoa in frosting to taste.
This is a recipe my mother has made for the last 30 years – in Forked Deer Tennessee ( 10mls south of Nutbush)