This cowboy cake is a fabulous dessert for a crowd – it feeds many appetites with minimal effort, and is easily eaten without any utensils. The cinnamon-spiked cake is fluffy and tender, and a smooth chocolate glaze adds extra decadence. Chocolate lovers find it irresistible, so don’t be surprised if the chocoholics in your life request this cake for every special occasion!
1/2 cup unsalted butter
4 Tbsp cocoa
6 Tbsp milk
2 cups powdered sugar, sifted
pinch of salt
1 tsp vanilla
Preheat oven to 350°F and spray a jelly roll pan (18″ x 13″) with nonstick spray.
Whisk together sugar, flour, baking soda, cinnamon, and salt in a medium bowl. Combine water, butter, oil, and cocoa in a saucepan over medium heat and bring to a boil, stirring to combine as the butter melts. Remove from heat and pour over flour mixture, stirring to combine.
Place eggs in a small bowl and beat slightly; whisk in buttermilk and vanilla. Pour into chocolate batter and mix with a spatula until combined. Pour batter into prepared pan and bake for about 25 minutes, until cake begins to pull away from edges of pan and springs back to the touch.
Meanwhile, prepare glaze. Combine butter, cocoa, and milk in a saucepan over medium heat, stirring to combine as the butter melts. Whisk in powdered sugar and salt until smooth. Remove from heat and whisk in vanilla, then spread over warm cake. Cool completely on a wire rack, then cut into squares.
Yield – 36 squares (serving size: 1 square)
Calories – 166
Carbs – 24