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Chocolate Cinnamon Sheet Cake Recipe
|Cocoa||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Vegetable shortening||3⁄4 Cup (12 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 6676 Calories from Fat 2727
% Daily Value*
Total Fat 307 g472.7%
Saturated Fat 112.1 g560.4%
Trans Fat 20.2 g
Cholesterol 670.5 mg
Sodium 3762.2 mg156.8%
Total Carbohydrates 949 g316.5%
Dietary Fiber 36.1 g144.5%
Sugars 650.3 g
Protein 79 g158.9%
Vitamin A 67.4% Vitamin C 0.32%
Calcium 42.7% Iron 140.4%
*Based on a 2000 Calorie diet
Bring mixture to a boil then cool slightly.
Sift together flour, baking soda, salt and cinnamon.
Blend together (do not beat) sugar and eggs in a large mixing bowl.
Blend in cocoa mixture.
Add sifted dry ingredients alternately with buttermilk, stirring after each addition until well blended.
Stir in vanilla.
Pour into greased (15 1/2" x 10 1/2" x 1") jelly roll pan.
Bake in a hot 400° oven for 20 min.
Icing: Melt butter or margarine in milk in small saucepan.
Mix cocoa with powdered sugar and stir into milk mixture.
Spread on cake.
Top with chopped nuts.