(Hey all - my agent-sibling, Daisy Carter, is hosting an interview with our agent, Tricia Lawrence next week. Go here to submit a question and get in the drawing for a free book!)
This cake is one of my favorite to make. It's quick, uses cheap ingredients and is relatively low fat since it requires cocoa and not baking chocolate.
My only issue with it is it doesn't last long. :) Because the frosting is supposed to be poured over the cake before it cools, the cake can get a kind of bread pudding consistency when it's a few days old. To avoid that, just let it cool a little longer.
1 1/2 cups butter
1 cup water
1/2 cup baking cocoa
2 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup milk
2 tsp vanilla extract
1/3 cup milk
4 3/4 cup powdered sugar
Preheat oven to 350. Spring a 9 X 13-inch pan.
In small saucepan, combine 1 cup butter with 1/4 cup cocoa. Bring to a boil, stirring frequently. Remove from heat.
In mixing bowl, cimbine flour, sugar, soda and cinnamon. Add chocolate mixture. Beat on low speed for one minute, then add eggs, 1/2 cup milk and 1 tsp vanilla. Beat until combined. Spread in prepared pan and bake about 25 minutes or until done.
Meanwhile, combine remaining 1/2 cup butter, 1/3 cup milk and 1/4 cup cocoa. Cook until combined, stirring frequently. Add powdered sugar to mixing bowl; gradually beat in chocolate mixture. Add vanilla, mix until smooth. Pour over cooling cake.