CINNAMON CHOCOLATE CAKE
The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24-30 servings.
Number Of Ingredients 20
Steps:
- In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON CHOCOLATE CAKE
A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.
Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.
SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING
To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
Provided by Sandra Lee
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
- FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
- Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
- FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
- To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.
CHOCOLATE-CINNAMON CAKE ROLL
You'll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
- Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
- In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
CINNAMON CHOCOLATE POUND CAKE
Enjoy this baked cinnamon chocolate pound cake - a delightful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Grease bottom and sides of 9x5 inch loaf pan with shortening; lightly flour.
- In large bowl, beat sugar, butter and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add remaining ingredients; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg
CINNAMON CHOCOLATE BUNDT CAKE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Grease a large bundt pan with cooking spray. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil. Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Then, add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan. Bake in a bundt cake pan at 375°F for 30-35 minutes (the original recipe says 25 minutes but mine has been raw at this point). Cool in the pan (I depanned mine after about 20 minutes with no problems). Allow cake to cool completely in the pan.
CHOCOLATE CINNAMON CAKE
Steps:
- Preheat the oven to 375 F degrees.
- Grease a large bundt pan with cooking spray. Add the butter, water, oil, and cocoa to a medium saucepan and bring to a boil.
- Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan.
- Bake 45 minutes or until you insert a toothpick in the middle of the cake and it comes out clean. Allow cake to cool completely in the pan.
Nutrition Facts : Calories 540 kcal, Carbohydrate 74 g, Protein 6 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 61 mg, Sodium 283 mg, Fiber 2 g, Sugar 52 g, ServingSize 1 serving
CINNAMON CHOCOLATE CAKE
Make and share this Cinnamon Chocolate Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Sift sugar and flour into a large bowl.
- In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
- Pour over flour/sugar mixture and mix well.
- Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
- Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
- To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
- Pour over warm cake and use a warm knife to spread.
CINNAMON-CHOCOLATE RIBBON CAKE
Categories Cake Mixer Chocolate Dessert Bake Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- For cake:
- Position rack in center of oven and preheat to 325°F. Butter 9 1/2- to 10-inch-diameter angel food cake pan. Line pan bottom with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
- Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat eggs in large bowl until foamy. Add sugar and beat until thick and fluffy, about 3 minutes. Gradually beat in oil. Beat in milk and vanilla. Add dry ingredients and beat just until blended.
- Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate. Mix cinnamon into remaining batter. Spread half of cinnamon batter in prepared pan. Spoon chocolate batter over. Top with remaining cinnamon batter. Using small knife, swirl batters to marbleize slightly.
- Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 10 minutes. Cut around pan sides and center tube. Turn cake out onto rack; peel off paper. Turn right side up; cool.
- Glaze:
- Combine cream, butter and corn syrup in heavy medium saucepan. Stir over medium heat until mixture simmers. Remove from heat; add chocolate. Whisk until chocolate melts and glaze is smooth. Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
- Place cake on platter. Slide waxed paper strips under edge of cake. Spread glaze over cake. Remove paper. Chill until glaze sets. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.)
CHOCOLATE-CINNAMON COFFEE CAKE
Provided by Duane Sorenson
Categories Cake Chocolate Dessert Bake Yogurt Shower Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 8" square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and 1/4 cup sugar in a bowl.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
- Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
- DO AHEAD: Cake can be made 1 day ahead. Store airtight at room temperature.
CINNAMON CHOCOLATE CAKE
What makes this recipe different from the normal chocolate cake is the cola added. Do not use diet.
Provided by CoffeeB
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
- Stir in marshmallows.
- Set aside.
- In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
- Pour over flour mixture.
- Mix well.
- Stir in eggs, buttermilk and vanilla.
- Pour into a greased 9x13 inch baking pan.
- Bake at 350 degrees for 35-40 minutes.
- Do not overbake.
- Cool.
- Frosting:.
- In a large saucepan, bring the cocoa, cola and butter to a boil.
- Remove from the heat.
- Stir in powdered sugar and 3/4 cup pecans until blended.
- Spread over cake.
- sprinkle with remaining pecans.
- Cool until frosting is set before cutting.
CHOCOLATE-CINNAMON BREAD
Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.
Provided by faeriechef
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
- Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
- Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g
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