In the Caribbean tradition of generous spicing, a rich chocolate cake is made even better infused with cinnamon and allspice. Serve this island-style dessert with rum ice cream and a pot of full-bodied coffee.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Allow butter, milk, and eggs to stand at room temperature for 30 minutes. Lightly grease and flour sides and bottom of a 9-inch spring form pan; set aside.

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  • In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, the 1/2 teaspoon cinnamon, the allspice, and salt. Set flour mixture aside.

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  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

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  • Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fold in chocolate pieces. Spread batter evenly into prepared pan.

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  • Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan. Cool cake completely.

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  • To serve, using a serrated knife, cut cake into wedges. Top each serving with a spoonful of whipped cream and sprinkle with additional cinnamon. Makes 12 servings.

Nutrition Facts

321 calories; 17 g total fat; 10 g saturated fat; 79 mg cholesterol; 253 mg sodium. 38 g carbohydrates; 1 g fiber; 4 g protein; 583 IU vitamin a; 1 mg vitamin c; 91 mg calcium; 1 mg iron;

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