Chocolate Cake with Walnuts

Adapted from “The Best Chocolate Cake you Ever Ate” on

I currently want dessert every night which I surely indulge in, barring that I don’t have any desserts earlier in the day. Gotta have my rules, people:) Needless to say, my mom came over the other day to see Mae and helped me with this one. The results=deliciously, heavenly chocolate cake that truly tastes better the second day. The cinnamon in this recipe is a must! It’s subtle and cuts the richness of the chocolate.  But…the frosting could use some work. I’ll work on it:) In my opinion, the frosting was too sweet for chocolate cake, but feel free to make your own judgements and post them:)

2 cups sugar
2 cups whole wheat flour
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/4 cup unsweetened cocoa powder
1 t. baking soda
1/2 c. buttermilk (1/2 c. milk and 1 t. lemon juice or vinegar)
2 eggs
1 t. salt
1 t. cinnamon 
1 t. vanilla

1/2 cup butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
4 cups confectioners’ sugar
1 teaspoon vanilla

Combine sugar and flour in a bowl; stir together. Add butter, oil, water and cocoa into a saucepan and bring to a boil. Stir and remove from heat. Cool slightly. Add the sugar mixture; stir. Add baking soda, buttermilk and eggs; stir. Add salt, cinnamon, and vanilla. Place batter into a greased and flours pan (I used the spray and it didn’t separate from the pan well after baking). Bake cake at 375 degrees for 20 minutes. Check for doneness. 
Meanwhile, make your frosting. It should go on the cake immediately after baking.
To make frosting, combine butter, cocoa and milk into a sauce pan and bring to a boil, using a whisk to constantly stir. Remove from heat and add sugar and vanilla. Continue to whisk until pouring over hot cake.
If serving immediately, I like making 2 round cakes and pouring a layer of the frosting in the middle. It really made the cake moist which is a plus in my book:) This cake can also be made in a 9 X 13 pan.

Top cake with chopped walnuts!!


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