Cinnamon Chocolate Sheet Cake

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When we lived in Colorado back in 1980, a rancher invited us to dinner and his wife made this wonderful cake for dessert.  My daughter, who was only 10 at the time, still remembers how delicious it was.  Some time ago she mentioned it and asked if I had the recipe.  I found this one from cooks.com and it was just as tasty as we remembered.

After finding the recipe, the first time I made it in my sun oven.  It turned out fabulous – moist and yummy.  I’ve also made it in a 9×12 cake pan because I don’t own a sheet cake pan.   If you bake it like I did, you’ll have too much icing (darn!) but if you put the extra in a container in the fridge, it’ll be there to satisfy your chocolate cravings.  In fact, it tastes a lot like fudge.

This is definitely a family favorite.   Thanks, cooks.com!

Recipe HERE

CHOCOLATE CINNAMON SHEET CAKE

Printed from COOKS.COM

2 c. flour

2 c. sugar

1 stick butter

1/2 c. shortening

4 tbsp. cocoa

1 c. water

1 tsp. soda

1/2 c. buttermilk

1/4 tsp. salt

1 tsp. cinnamon

1 tsp. vanilla

2 eggs

FROSTING:

1 stick butter

4 tbsp. cocoa

5 tbsp. milk

1 box powdered sugar

1 tsp. vanilla

1/2 c. nuts, chopped

Sift together in large bowl the flour and sugar. In saucepan, bring to a rapid boil 1 stick butter, shortening, cocoa and water. Pour over flour mixture; blend well. Add soda, buttermilk, salt, cinnamon, vanilla and eggs. Mix well and pour into lightly greased and floured 10 1/2″ x 15 1/2″ sheet cake pan. Bake 20 to 25 minutes in 400 degree oven.

FROSTING: Bring to a boil butter, cocoa and milk. Remove from heat and add powdered sugar, vanilla and nuts; mix well. For best results, frost cake while still quite warm.

All They’ll Need To Know

All They'll Need To Know