Source: Stacie Allred
Ingredients:
Cake:
2 C All-Purpose Flour
2 C White Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
2 Tbsp *Buttermilk Powder (found in the baking aisle of your grocery store)
1/2 C Butter (1 stick)
1/2 C Shortening
1/4 C Cocoa Powder
1 C Water
2 Eggs, beaten
1/2 C water
Frosting:
1/2 C Butter (1 stick)
6 Tbsp Milk
1/4 C Cocoa Powder
1 tsp Vanilla Extract
4 C Powdered Sugar, sifted.
Directions:
Cake:
- Preheat oven to 350F/175C.
- Grease and flour 13 x 18" half-sheet cake pan. (You can also use a 10 x 15" jelly roll pan for this recipe.)
- In large bowl, sift together flour, sugar, baking soda, cinnamon, salt and buttermilk powder. Set aside.
- In a small saucepan, combine butter, shortening, cocoa powder and 1 C water. Bring to a boil and cook for 1 minute.
- Pour this liquid over the flour and sugar mixture in the bowl and mix well.
- In a small bowl, beat the eggs and add 1/2 C water. Blend this together well, and add to the cake batter. Mix well.
- Put batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
- As soon as you remove the cake from the oven, make the frosting. (Cake should be frosted no longer than 10 minutes out of the oven.)
- Add first 3 frosting ingredients into a small saucepan. Bring to a boil and cook for 1 minute. Remove from the stove and add vanilla extract.
- Place powdered sugar in a medium mixing bowl.
- Add in the chocolate mixture. Mix well.
- Frost while the cake is still warm.
Recipe adapted from Allrecipes.com
No comments:
Post a Comment