Recipe for Chocolate Cinnamon Cake


    Chocolate Cinnamon Cake with Butterscotch Sauce and Coffee Whipped Cream

    This super cake is a cinch to bake. And although it's scrumptious with the extra toppings, it's heavenly enough to stand alone.

    3 cups all-purpose flour, plus flour for dusting
    2 teaspoons ground cinnamon
    2 teaspoons baking powder
    3/4 teaspoon salt
    1 cup butter or margarine
    8 ounces unsweetened chocolate
    3 eggs
    2 cups granulated sugar
    1 tablespoon vanilla extract
    1 1/2 cups whole milk

    Butterscotch Sauce, below
    Coffee Whipped Cream, below

    Preheat oven to 350 degrees F. Lightly coat a 10-cup Bundt or tube pan with nonstick cooking spray and dust with a little flour. Set aside.

    Combine flour, cinnamon, baking powder and salt; set aside.

    In a medium saucepan over low heat, melt butter or margarine and chocolate. Remove from heat and set aside to cool.

    In a large mixing bowl with mixer at medium speed, beat eggs with sugar and vanilla until light and fluffy. Slowly add chocolate. Reduce speed to low, and alternately add dry ingredients and milk in 3 additions. Turn into pan, and bake 50 to 55 minutes, or until a wooden pick inserted in center comes out clean. Remove to wire rack, and cool cake in pan for 5 minutes. Place rack on top of pan and invert. Remove pan and cool cake completely. (Can be made up to 3 days ahead. Wrap well and refrigerate.)

    To serve, spoon a puddle of Butterscotch Sauce onto 12 dessert plates. Lay a slice of cake on each and top with Coffee Whipped Cream.

    Makes 12 servings.

    Per serving: Calories 436, Saturated Fat 1 g, Total Fat 20 g, Protein 10 g, Carbohydrates 60 g, Fiber 1 g, Sodium 423 mg, Cholesterol 103 mg

    Butterscotch Sauce

    This creamy topping is also wonderful on ice cream or plain pound cake.

    2 cups packed light brown sugar
    1/2 cup light cream
    4 tablespoons butter
    1/4 cup light corn syrup

    In a medium saucepan over medium heat, bring all ingredients to a boil, stirring occasionally. Serve warm. (Can be made ahead to this point. Cover, cool and refrigerate up to 4 days ahead. Warm over low heat before serving.)

    Makes 2 cups.

    Per serving: Calories 66, Saturated Fat 0 g, Total Fat 3 g, Protein 0 g, Carbohydrates 11 g, Fiber 0 g, Sodium 24 mg, Cholesterol 8 mg

    Coffee Whipped Cream

    For an even more decadent topping, add a tablespoon of coffee liqueur to the cream mixture before beating.

    2 tablespoons instant coffee granules
    2 cups heavy cream
    1/4 cup granulated sugar

    Dissolve coffee in 2 tablespoons hot water; set aside until completely cooled.

    In a large bowl, combine cream with coffee and beat at high speed until soft peaks form. Gradually add sugar and beat until stiff.

    Makes 3 cups.

    Per serving: Calories 39, Saturated Fat 3 g, Total Fat 4 g, Protein 0 g, Carbohydrates 1 g, Fiber 0 g, Sodium 4 mg, Cholesterol 14 mg