Description[]
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
- Contributed by Catsrecipes Y-Group
Ingredients[]
- ½ teaspoon cinnamon
- 2 cups granulated sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 stick oleo
- ½ cup shortening
- 2 tablespoons cocoa
- 1 cup water
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
Frosting[]
- 1 can Vanilla Creamy Supreme frosting
- 3 ounces white baking chocolate melted
- 1 teaspoon vanilla
- 8 ounces frozen whipped topping thawed
Directions[]
- Preheat oven to 375°F.
- Sift together cinnamon, sugar, flour and baking soda.
- Bring to boil then oleo, shortening, cocoa and water then pour over the flour mixture.
- Mix well then add buttermilk, eggs and vanilla.
- Mix well and pour into a well greased shallow pan and bake for 30 minutes.
- When cool frost with icing.
- To prepare frosting beat frosting at medium speed.
- Gradually add the white chocolate and beat at high speed for 30 seconds.
- Fold in vanilla and whipped frosting then refrigerate until ready to ice cake.
- Store iced cake in refrigerator.