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Cinnamon Chocolate Cake

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The season is changing, and we are loving the sweet treats. What better way to welcome in Christmas than with a slice of warm decadant Cinnamon Chocolate Cake.


2 cups all-purpose flour
2 cups sugar
1 to 1/2 tsp CHIEF Ground Cinnamon
1/4 tsp CHIEF Salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter, cubed
1/4 cup CHIEF Cocoa Powder
2 eggs
1/2 cup buttermilk
1 tsp CHIEF Vanilla Extract
1 tsp baking soda

1/2 cup butter, cubed
1/3 cup heavy whipping cream
1/4 cup CHIEF Cocoa Powder
1 to 1/2 tsp CHIEF Ground Cinnamon
3 cups confectioners' sugar
1 tsp CHIEF Vanilla Extract
1 cup finely chopped walnuts


- 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 15-in x 10-in x 1-in baking pan.

- Bake at 375 degrees for 15-20 minutes or until a toothpick inserted neat the center comes out clean. Place on a wire rack.

- Meanwhile, for frosting; combine the butter, cream, cocoa and cinnamon in a saucepan. Coo 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. Site in walnuts. Carefully spread over warm cake Cool completely.


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