1 c Water
1 c Butter
1/4 c Cocoa
2 c Flour
2 c Sugar
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1 c Sour cream OR
1/2 c Buttermilk
2 Eggs
1 ts Vanilla
FROSTING
1/2 c Butter
1/4 c Cocoa
6 tb Milk or buttermilk
1 ts Coffee crystals
1/8 ts Cinnamon
1 lb Confectioners’ sugar
1 ts Vanilla
CAKE: Combine water, margarine and cocoa in a saucepan and bring to a boil.
Remove from heat. Combine flour, sugar, soda, cinnamon and salt. Add hot
cocoa mixture. Beat until smooth. Add sour cream or buttermilk, eggs and
vanilla and beat well. Pour into a greased 15x10x2-inch pan. Bake in a
preheated 350` oven for 20 to 30 minutes. Pour Frosting over hot cake.
FROSTING: In a saucepan, combine butter, cocoa, coffee crystals and milk.
Bring to a boil; remove from heat. Beat in cinnamon, sugar, and vanilla,
beating until smooth and creamy. Pour over hot cake. Chopped nuts may be
sprinkled over top, if desired. Freezes well
Yields
18 Servings
