|Pretty sure this is the most boring picture ever....|
Ok, I have two words for you- boiled cake. Boiled, you question? Yes. Boiled. I also have two more words to go along with the other two- IT"S FABULOUS! It is a family recipe and I would have thought it was strange if I hadn't tasted it first. I will confess though, it is not one of my husband's favorites and he is a fan of chocolate cake. I think it has something to do with the cinnamon that the recipe calls for. He says there is something about cinnamon and chocolate that he doesn't like. I will also say that the whole rest of the family completely disagrees with him...
I don't make it very often because it is quite a large cake. In fact, it takes up an entire jelly roll pan. I save it for when we have company or if I am scheduled to share a dessert at a potluck or gathering of some sort. I think the hardest part is waiting for it to cool. But trust me, it really DOES tastes better when it is cooled. The flavors are more blended or something. I don't get it really. Something about chemistry or some other blah blah reason... whatever. I just know that MAYBE somebody couldn't wait for it to cool down, one of the times it was made it in the past, and MAYBE that person can say that eating it cooled down after they had to make it again (because they still needed it for a potluck on Monday,) makes it taste better. Play it safe and park it in the fridge for about 24 hours. You will thank me later. ;-)
And here is the recipe:
Boiled Chocolate Cinnamon Sheet Cake
2 cups flour
2 cups sugar
1 cube margarine
1/2 cup shortening
1 cup water
4 Tbsp. unsweetened cocoa powder
1/2 cup buttermilk
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla extract
Combine flour and sugar in a bowl and set aside. In a saucepan, combine margarine, shortening, water, and cocoa. Bring to a boil. Remove from heat. Pour into the sugar/flour mixture and stir to combine thoroughly. Add eggs and buttermilk, cinnamon, soda, and vanilla.
Spread evenly onto greased jelly roll sheet pan and bake for 20 minutes in a preheated 350 degree oven,
Five minutes before the cake is done, melt one cube margarine and add 1/3 cup buttermilk and 4 Tbsp. unsweetened cocoa powder. Bring to a boil while whisking. Remove from heat and add a 1 lb. box of powdered sugar, 1/4 tsp. cinnamon, and one teaspoon of vanilla. Mix thoroughly and spread evenly over the hot cake. Allow to cool to room temperature.
Refrigerate for at least 8 hours (24 is best,) then cut and serve.