This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
36
Yield:
1 - 12x18 inch pan
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.

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  • In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts

125 calories; protein 1.3g 3% DV; carbohydrates 17g 6% DV; fat 6g 9% DV; cholesterol 10.6mg 4% DV; sodium 69.7mg 3% DV. Full Nutrition
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Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2006
This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM! Read More
(139)

Most helpful critical review

Rating: 1 stars
07/07/2003
This recipe was a flop. I used hard margarine and this does not work it should be specified as soft margarine in the recipe if that works. I have never mixed margarine with the liquid but rather sugar. Read More
(16)
103 Ratings
  • 5 star values: 60
  • 4 star values: 35
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/22/2006
This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM! Read More
(139)
Rating: 5 stars
10/30/2003
COOKGIRL is not easy to impress. But this is a very good cake recipe. I made a few revisions and modifications- for example:- I used regular milk instead of soured milk. Almond milk would make an interesting substitution....? Brown sugar and cane sugar in equal amounts give this recipe a richer flavor than boring processed white sugar. Also I added 1/8 tsp of ground cloves 1/2 tsp. of ground cardamon 1/2 tsp. of slightly crushed anise seeds to the mixture. The use of Mexican cocoa mix from the import store gave this cake a really spicy flavor in place of regular cocoa powder. (I made adjustments with the amount of sugar used.) After removing the cake from the oven sprinkle with powdered sugar for an appealing presentation. This cake earns COOKGIRL'S seal of approval or an A...take your pick. Read More
(104)
Rating: 5 stars
09/01/2003
This cake is so easy to prepare. It has a wonderful flavor. I used 1/2 c. OJ for the milk like one reviewer suggested. Turned out SO GOOD! Everyone loved it. I did make a choc. buttercream frosting to put on top. A real thin layer. Read More
(43)
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Rating: 5 stars
12/07/2007
Oh my G d yes! A few changes though: I used pineapple/orange juice instead of the milk and added about 1 tsp. chipotle chili powder. Butter not margarine. Also 1/4 cup tequila as part of the water. I used the coffee/cinnamon frosting others recommended but with espresso powder. I had people on low carb diets begging for pieces to take home. This is a keeper--I sent this recipe to my mom. Read More
(34)
Rating: 4 stars
08/29/2002
I've made it three times but I've added to the recipe because the first time I couldn't taste the cinnamon. I also added Kahlua in the recipe and to the chocolate fudge icing I used. Then I dipped strawberries in the icing and decorated the cake. A huge hit!!!!! Read More
(22)
Rating: 5 stars
12/29/2003
This is a great cake. I also used fresh orange juice instead of sour milk. The cinnamon is the perfect touch. It is not your typical cake. Read More
(20)
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Rating: 5 stars
07/22/2003
Everyone in my office loved it. Good with chocolate icing. Can also be made in 2 9" round pans(bake about 22 min). Very moist. Read More
(17)
Rating: 1 stars
07/07/2003
This recipe was a flop. I used hard margarine and this does not work it should be specified as soft margarine in the recipe if that works. I have never mixed margarine with the liquid but rather sugar. Read More
(16)
Rating: 5 stars
08/03/2006
Awesome cake. This was my first attempt at ever making a cake and was told by family it was the most moist, best tasting homemade cake they had ever had. Its good with whipped cream on top Read More
(10)
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