I've had this recipe in my folder for a long time and hadn't gotten around to trying it until this past week. It's a keeper. This cake serves a bigger group, and the recipe is as easy as can be to make. The chocolate chips (baked into the cake) and the chocolate frosting give this cake a moist richness, but the texture is still delicate.
1 cup water
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon (optional)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 cup semisweet chocolate chips
Preaheat oven to 350 degrees. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Blend water, butter, cocoa, cinnamon (optional), vegetable oil, vanilla, and baking soda in large bowl. Whisk in sugar, flour, and salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until toothpick inserted into center comes out clean, about 20 minutes. Let cake cool on a wire rack.
1/2 cup butter
1 pound (about 4 cups) powdered sugar
3 tablespoons cocoa
1/3 cup whole milk I used cream and a little bit of water)
1 teaspoon vanilla
1 cup chopped walnuts or pecans (optional)
Melt butter in medium heavy saucepan over medium heat. Remove from heat. Whisk in powdered sugar, milk, cocoa, and vanilla. Mix well. then spread on cooled cake, and top with chopped nuts, if desired.