Thursday, January 7, 2010

Should I Indulge???

This is my favorite chocolate cake! The last time I made it was months ago, I just never got around to posting. It's funny, but with this pregnancy I really haven't been craving sweets at all. In fact some days they down right sound disgusting...soooo not like me. But as I was looking through all my photo's tonight, this little beauty caught my eye and it actually sounded good. We'll see if I feel the same way tomorrow. If so, my husband just may get lucky.

The cake recipe is originally from Cuisine at Home. Cuisine at Home called for 1 tablespoon of coffee grounds. I'm not a fan of the coffee flavor, so I replaced the coffee with cinnamon. That inspired me to create a chocolate cinnamon butter cream frosting. It was heaven. If it sounds like too much chocolate for you, I've also made it with a vanilla cinnamon butter cream or a cream cheese frosting. All were good! Enjoy!


CHOCOLATE CINNAMON CAKE
(Recipe adapted by Cuisine at Home)

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon cinnamon
1 tablespoon vanilla extract

1. Preheat oven to 350 with rack in the center.
2. Spray two 8" round cake pans with nonstick spray.
3. Whisk dry cake ingredients together in a large mixing bowl.
4. Combine water, oil, vinegar, cinnamon, and vanilla in a large measuring cup.
5. Add to the dry ingredients and whisk until combined- a few lumps are ok.
6. Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
7. Cool cakes for 15 minutes on a rack, then invert them onto the rack.
8. Leave upside down until completely cooled before frosting them.


CHOCOLATE CINNAMON BUTTER CREAM FROSTING
(Mindi Original)

½ C. butter softened
½ - 1 C. coco powder (the more coco the more chocolaty the frosting)
Pinch of salt
½ t. vanilla
1 lb. powdered sugar
2 t. cinnamon
1/3 C. milk

1. Mix butter and vanilla until well combined.
2. Add 2 C. of the powdered sugar, salt, coco powder, cinnamon and mix well.
3. Add the milk and mix again.
4. Continue to add powdered sugar until desired frosting consistency.

(If you would prefer a vanilla cinnamon butter cream, simply leave out the coco powder. You may need just a touch more powdered sugar.)

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5 comments:

Sheridan said...

This looks yummy! I say indulge! Just watched your Studio 5 appearance - you are great!

katielayne said...

Mindi,
did i read that recipe for the cake right, no eggs???? I must try it then for my hubby that can't have eggs. and anytime I make a cake and do an egg substitute, it comes out flat. Thanks so much!!!

Katie

HoneyB said...

Looks Yummy!! I wouldn't mind the coffee myself. ;-)

katielayne said...

Just mafe this. Everyone loved it!!! Im so happy to have a recipe w/out eggs. I have to say that the icing was better than the store stuff I always buy. yummy!!!! thanks!!!

Mindika said...

Katie, I'm so glad it worked for you and everyone liked it. Trust me, once you start making your own frosting the store bought stuff will quickly become very unappealing.

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