It has been a heck of a long time since I have posted anything. Time has gotten away from me and I do not know where it has gone. Unfortuately, I am writing this during the stay at home orders due to the Corona virus. After this is over we will all be overweight because we have been baking and eating too much.
Anyway, my birthday was last week and my kids asked if I was going to bake my own birthday cake. I didn’t think I would, but then I thought that I haven’t had the birthday cake my mother would bake for our birthdays in quite a while. Since the Governor’s orders are to stay at home, I thought why not make it.
This chocolate cinnamon cake is a dense cake like a pound cake. My mom never used to frost it other than some confectioners sugar sprinkled on top, but I have included a thin glaze to use if desired. The glaze recipe comes from my Texas Sheet Cake recipe that I make for Super Bowl every year but that’s for another post. The recipe suggest the use of a tube pan but I like making it in a loaf pan. It is great to freeze and a huge cake for the two of us would be deadly.
The original recipe calls for crisco but I have made it with half butter and I’m sure all butter would be just as good.
1 cup crisco
1 cup cocoa
1 tbls cinnamon
1 tsp soda
Mix the above in a bowl and pour over it and stir until smooth 1 cup boiling water. Then add:
1 cup milk
1 tbls vanilla
2 whole beaten eggs
Add after sifting:
2 1/2 cups of sugar
3 cups flour
1tsp salt and 1 tsp baking powder.
Spoon into prepared tube pan or two loaf pans. Preheat 350 oven and bake about an hour. Do not overbake. Slice and enjoy! Especially delicious with ice cream!
2 cups confectioners sugar
1 tsp vanilla
1 stick butter
1/2 cup milk
4 tbls cocoa
Boil milk, butter, cocoa till bubbly. Mix in sugar and vanilla. Beat until smooth and pour over cake to drip down the sides.