Cinnamon Fudge Cake is a decadent, chocolate & cinnamon filled cake that comes alive in your mouth and it makes you want more!
I don’t normally pair chocolate and cinnamon together, but in this case it really works. You bake this cake on a 9 x 12 baking sheet, so the cake to frosting ratio is perfect. I tend to like more frosting than cake, so this is the perfect cake for me.
When I bake goodies in my kitchen for my blog I tend to take some of the baked goods to work with me to share with my fellow co-workers. I will be honest with you, after my hubby Mr. B and I had a slice, it was evident that this cake would not be shared with my co-workers.
I will tell you that I microwaved my piece of cake for ab out 20 seconds and it helps to soften the frosting, and it is oh so perfect 🙂
Pour the batter onto a 9 x12 baking sheet.
This is the cake after it comes out of the oven.
Pour the frosting on the warm cake.
Spread the frosting over the cake.
Cinnamon Fudge Cake
Look at the frosting to cake ratio.
You can’t eat just one bite.
Eat two slices!
Two is better than one.
Cinnamon Fudge Cake
Enjoy!
Ingredients
- For the cake:
- ½ cup butter
- ½ cup shortening
- 5 tbsp. cocoa
- 1 cup water
- 2 cups flour
- 2 cups sugar
- ½ cup half & half
- 2 tsp. vinegar
- 2 eggs
- 1 tsp. baking soda
- 2 tsp. vanilla
- 1 ½ tsp. cinnamon
- For icing bring to boil:
- ½ cup butter
- 6 tbsp. half & half
- 4 tbsp. cocoa
- 4 cups powdered sugar
- 1 tsp. vanilla
Instructions
- Preheat the oven to 400 degrees.
- In a saucepan combine the butter, shortening, cocoa and water and bring to a rapid boil. Remove from heat and let sit for 3 to 5 minutes. Add the mixture to your mixer. On low speed, gradually add the flour mixture and mix until combined.
- Add the vanilla, cinnamon and half & half and mix for 1 minute. Add the eggs one at a time and mix until combined being mindful not to over mix.
- Lightly grease a 9 x 12 baking sheet. Pour the batter in the pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- For the icing: combine the butter, half & half, cocoa to a saucepan and bring to a boil, whisking constantly. Whisk in the powdered sugar until well blended. Stir in the vanilla. Spread on the hot cake and spread evenly. It’s important to add the icing while the cake is still warm.
