Cinnamon Chocolate Cake with Pecan Icing

Cinnamon Chocolate Cake with Pecan Icing


227 people made this

I make this cake often because it is easy and fast and tastes delicious, especially if you like cinnamon!


Serves: 24 

  • 2 cups (400g) white sugar
  • 2 cups (250g) plain flour
  • 125g butter
  • 1/2 cup vegetable oil
  • 1 cup (250ml) water
  • 1/4 cup cocoa powder
  • 1 teaspoon bicarb soda
  • 1/2 cup (125ml) buttermilk
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla essence
  • 125g butter
  • 1/4 cup cocoa powder
  • 1/4 cup (65ml) milk
  • 4 cups (480g) icing sugar
  • 1 teaspoon vanilla essence
  • 1 cup chopped pecans

Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

  1. Preheat oven to 190 degrees C. Grease and flour one 20x30cm pan.
  2. Sift 2 cups white sugar and 2 cups flour together; set aside.
  3. In a saucepan; combine 125g butter or margarine, oil, water and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
  4. Dissolve bicarb soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa and flour mixture and stir well.
  5. Pour batter into pan. Bake for 20 minutes.
  6. To Make Icing: Five minutes before cake is done combine 125g butter, 1/4 cup cocoa and 1/4 cup (65ml) milk in saucepan and bring to a boil.
  7. Remove from heat and stir in icing sugar, 1 teaspoon vanilla and chopped pecans. Pour icing over hot cake. Cake remains moist and may be frozen. Serves 20.

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