Cinnamon Chocolate Cake

Cinnamon Chocolate Cake 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

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
  • Method

  • 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.
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