Chocolate-Cinnamon Sheath Cake with Chocolate Frosting
Both this cake and its icing are pretty simple and easy to put together. You'll be cutting this warm, moist, beautifully textured cake before you know it. This recipe comes from our article on no-hassle cakes.
Sift the flour, cocoa, cinnamon, baking powder and salt onto a piece of wax paper. Sift the mixture again onto another piece of wax paper. Set aside.
Measure the buttermilk into a glass measuring cup and add the vanilla. Set aside.
Put the butter into the bowl of an electric mixer and let it run, at medium speed, for about 3 minutes. Add all the sugar in a steady stream with the mixer running, and cream for 4 minutes, scraping the sides of the bowl once.
With mixer running, add the eggs and yolk, one at a time, beating about 30 seconds after the addition of each. After all eggs are added, continue beating for 2 minutes. The mixture should look light and airy.
Remove the bowl from the mixer, and stir in the oil, mixing well. Fold in half of the flour mixture with a rubber spatula, then add half the buttermilk-vanilla, and stir well. Repeat with the remaining half of the flour mixture and half of the buttermilk-vanilla.
Pour the batter into your prepared pan and spread, leaving it just a shade higher around the edges than in the center. Bake in a preheated 350°F oven for 40 minutes. Cake is done when a cake tester inserted 1 inch from the center comes out clean.
Spread icing on cake while it is still hot. Serve warm or at room temperature.
For the Icing
Recipe editor Patricia Mitchell
Kitchen tools you'll need: 9x13 Baking Dish, Electric Mixer, Mixing Bowls, Rubber Spatula, SaucepanNote: The specific times given here for beating the butter, sugar and eggs are essential to the resulting velvety texture and lightness of this cake.
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