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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Make the icing five minutes before taking the cake out of the oven. Ingredients:
2 cups sugar |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/2 cup butter or margarine |
1/2 cup shortening |
1/4 cup unsweetened cocoa |
1 cup water |
1/2 cup buttermilk |
2 large eggs, lightly beaten |
1 teaspoon vanilla extract |
chocolate icing |
vanilla ice cream (optional) |
Directions:
1. Sift together sugar and next 4 ingredients in a large bowl.
2. Stir together butter and next 3 ingredients in a saucepan over medium-low heat, stirring constantly, 5 minutes or just until butter and shortening melt. Remove from heat; pour over sugar mixture, stirring until dissolved. Cool slightly.
3. Stir in buttermilk, eggs, and vanilla. Pour into a greased and lightly floured 15- x 10-inch jelly-roll pan.
4. Bake at 350° for 30 to 35 minutes. (Cake will have a fudge-like texture.) Spread Chocolate Icing over hot cake. Serve with vanilla ice cream, if desired.
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