TEMPT MY TUMMY TUESDAY

Hey, y'all. I'm sorry I'm late with this....I was busy today and JUST tonight got on the 'puter.

My friends, Lisa and her twin Lana, host this blog carnival. It is a lot of fun. Many people sign up and share new recipes, old favorites, share tips and ask questions...anything to do with the kitchen. I hope you will join us.

I am going to show you what I made this past weekend. I have post this recipe before.

I will post it again, but the focus is on the frosting.

Cinnamon Chocolate Cake

Ingredients:
2 cups flour
2 cups sugar
1 cup butter
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1 teaspoon salt

Frosting:
1/2 cup butter
1/4 cup unsweetened cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 package (1 pound) confectioners' sugar
1 cup pecan pieces

Sift flour and sugar into large bowl.
Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan. Pour over flour mixture; mix well. Add buttermilk, baking soda, cinnamon, 1 teaspoon vanilla, eggs and salt and mix well. Pour into greased and floured 10x15-inch cake pan. Bake at 400 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean.

For the frosting, bring 1/2 cup butter, 1/4 cup cocoa, milk and 1 teaspoon vanilla to a boil in saucepan; remove from heat. Add confectioners' sugar gradually, mixing until spreading consistency. Stir in pecans. Spread over hot cake.

Cake may be baked in 9x13 inch cake pan for 40 to 50 minutes

*****What I did this time:

I followed the recipe according to directions, but I poured the batter into a Bundt pan that had been greased and floured. I baked it for 45 minutes.

THEN.....I just eyeballed the powdered sugar in the frosting. I wanted it thick enough to set, but thin enough not to have to be spread with a knife. I poured it over and this is what I got.....

Couldn't you just put your face in that? YUM!!!!