- 15
Ingredients
- 2 cups all-purpose or cake flour
- 2 cups sugar
- 1 stick butter
- 1 cup canola oil
- 4 Tablespoons cocoa powder
- 1 cup water
- 1/2 cup buttermilk (or substitute)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 eggs
- ICING
- 1 stick butter
- 6 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 teaspoon vanilla
- 1 box (3-4 cups) confectioner's sugar, sifted
- 1 cup of chopped walnuts or pecans (optional)
Preparation
Step 1
Preheat oven to 400 degrees.
In a large bowl, combine and set aside the flour and sugar.
In a small saucepan, combine the butter, canola oil, 4 tablespoons of cocoa powder and water.
Stirring constantly, heat til the butter melts and pour over dry ingredients.
Add the buttermilk**, salt, baking soda, cinnamon and eggs. Mix well.
[**As a substitute for buttermilk, combine 1/2 cup of milk and 1 1/2 teaspoons of lemon juice or white vinegar. Stir, then let sit for at least 15 minutes.]
Pour into a 9"x12" or 10"x13" oblong baking dish and bake for 20-40 minutes (depending on dish size, material and oven). Do not overbake! As soon as the cake is firm in the middle, it’s done.
While the cake is hot, pour on the icing.
ICING
In a medium saucepan, combine butter, milk, cocoa powder and vanilla. Stir til butter melts.
Gradually add the confectioner's sugar, a small amount at a time. Stir after each addition until the sugar is blended completely. If desired add nuts.