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Cinnamon Chocolate Cake

Name: Cinnamon Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 15 servings.
Cuisine: North America, Mexican
Ingredients: 1/2 cup butter; 1/2 cup vegetable oil; 2 ounces unsweetened chocolate; 1 cup water; 2 large eggs, room temperature; 2 cups sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; FROSTING:; 1/2 cup butter; 6 tablespoons 2% milk; 2 ounces unsweetened chocolate; 3-3/4 cups confectioners' sugar; 2 teaspoons vanilla extract; 1 cup chopped pecans

5 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 35 min.

Makes

15 servings

A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. —Victor Clifford, San Jose, California

Cinnamon Chocolate Cake Recipe photo by Taste of Home

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Ingredients

1/2 cup butter
1/2 cup vegetable oil
2 ounces unsweetened chocolate
1 cup water
2 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
1/2 cup butter
6 tablespoons 2% milk
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Directions

In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack.
In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 slice: 575 calories, 30g fat (12g saturated fat), 58mg cholesterol, 291mg sodium, 74g carbohydrate (57g sugars, 3g fiber), 5g protein.