When my mother and her three sisters were growing up, their mother would make this cake in the mornings for potlucks at the bank where she worked. All of the girls would smell it baking as they were getting ready for school knowing they couldn’t have any, which was just miserable, I’m sure! This cake recipe will be passed on for generations in my family because it’s always such a huge hit anywhere you take it.
CAKE
Cooking spray
½ cup (1 stick) butter
½ cup canola oil
1 cup water
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 cups self-rising flour
1 ½ cups white sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
FROSTING
½ cup (1 stick) butter, softened
1 teaspoon vanilla extract
¼ cup cocoa powder
2 ¼ cups powdered sugar
¼ cup whole or low-fat milk
½ cup chopped walnuts
For the cake, preheat the oven to 375 degrees, and spray a 13 × 9-inch baking dish with cooking spray. Combine the butter, oil, and water in a small saucepan, and bring to a boil over medium-high heat. Let cool. In a large bowl mix together the eggs, sour cream, and vanilla. In a medium bowl whisk together the self-rising flour, white sugar, cocoa powder, cinnamon, and baking soda. Mix the flour mixture into the egg mixture, and then stir in the cooled butter mixture. Pour the batter into the prepared dish, and bake the cake for 30 minutes.
For the frosting, place the butter, vanilla, and cocoa powder in a large bowl, and using an electric mixer on medium speed, beat until smooth. Gradually mix in the powdered sugar and the milk until the frosting is smooth. Fold in the walnuts.
Let the cake cool for about 5 minutes, and then gently spread the frosting over the warm cake. Let the cake cool completely before slicing and serving it.
MAKES 12 TO 16 SERVINGS.