Cinnamon Chocolate Cake
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
Reviews
This cake is so yummy!! It's flavorful, moist and not too sweet. Even though there's a few steps it's actually quite easy as long as you have all the ingredients on hand. I made almost exactly as specified, just used 1/3 cup cocoa instead of 1/4 cup to give even more chocolate flavor and reduced sugar to 1 1/2 cups. Since this was for a birthday we wanted a thicker cake so I used a 13" x 9" greased and floured pan and baked at 350 for 25 minutes. Turned out perfect!
Very similar to the original Texas she cake, but the cinnamon makes it so much better!! Really easy, and a real crowd pleaser. VFE
We fixed this dessert for a group from our church and everyone loved it!!
This is my family's all-time favorite. I have to bake this for every birthday. So good!
I've made this for years, and is far and away the most requested dessert recipe when I'm baking for someone. PERFECT balance - not too rich or sweet. I don't mix the chopped pecans in the frosting, though - I sprinkle them on half of the cake as some family members don't care for them.
I had prepared this recipe when it was first featured in Taste of Home-in fact, I'd contributed itto a Ladie's meeting at our chapel back in 1998 & was asked for the recipe! I made adjustments on the recipe by adding 1 tsp. salt to the dry ingredients. Instead of whipping cream, I'd used 1/3 cup half and half when preparing the frosting. I baked for 20 minutesand I'd greased and floured the 15x10x1" baking pan. I admit that I prefer to grease AND flour my baking pans-for me, it helps to get the cake out of the pan-in THIS case, cut the iced cake and having it easily served without the cake sticking to the pan! RosemaryWoodrow, thank you for sharing this recipe! DELowenstein
I make this all the time. It is fast and amazing!
This is the most scrumptious chocolate cake I have ever eaten. Anywhere I take it there is hardly none leftover. It's awesome! Thanks, homemaker27 :)
This is the chocolate cake my mom always made to. Couldn't be better. Very moist. Wouldn't try it as a layer cake though, it's so tender it falls apart. I like to put the icing on the hot cake so that it soaks in. DELICIOUS!!
The kids in my family call this "Grandma's Chocolate Cake." She added her own touch to this cake by topping it with the coconut and pecan icing usually reserved for German Chocolate Cake. Pour it over the hot cake and then let it cool. If I serve it with the chocolate icing for a change the whole family complains.