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So much better
than store-bought mixes... and easy too!
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½ cup
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CAKE:
butter (1 stick) |
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½
cup |
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shortening |
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4
Tbs |
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cocoa |
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1
cup |
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water |
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2
cups |
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flour |
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2
cups |
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granulated sugar |
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½
cup |
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buttermilk |
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1
tsp |
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baking soda |
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1
tsp |
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ground cinnamon |
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1
tsp |
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vanilla extract |
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2
large |
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eggs, slightly beaten
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ICING: |
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½
cup |
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butter (1 stick) |
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4
Tbs |
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cocoa |
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8
Tbs |
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milk |
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1
tsp |
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vanilla |
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1
lb |
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powdered sugar |
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1
cup |
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chopped nuts (optional) |
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1
cup |
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miniature marshmallows |
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1 |
Preheat oven
to 325 degrees F. Grease and flour 9x13" glass
baking dish. |
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2 |
In medium
saucepan, combine butter, shortening, cocoa and
water. Bring to a boil and set aside to |
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3 |
In large
bowl, mix together flour, sugar, buttermilk,
baking soda, cinnamon, vanilla and eggs. Add
chocolate mixture and mix well. Pour batter into
baking dish. Bake for about 30 minutes. |
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4 |
While cake
is baking, prepare icing. In medium saucepan,
bring to a boil butter, cocoa and milk. Add
vanilla and powdered sugar. Then add nuts and
marshmallows. Pour icing over hot cake. |
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Servings: 15 |
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