Ingredients
1/4 cup butter, cubed1/4 cup water1 tablespoon baking cocoa1/2 cup all-purpose flour1/2 cup sugar1/2 teaspoon baking powder1/4 teaspoon ground cinnamonDash salt2 tablespoons beaten large egg2 tablespoons 2% milkFROSTING:2 tablespoons butter4-1/2 teaspoons 2% milk1 tablespoon baking cocoa3/4 cup confectioners’ sugar1/4 teaspoon vanilla extract2 tablespoons chopped pecans, toasted, optional
Preparation
In a large saucepan, bring the butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking powder, cinnamon and salt; stir into butter mixture. Add egg and milk; mix well.
Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
In a small microwave-safe bowl, melt butter; add milk and cocoa. Microwave on high for 30 seconds. Whisk in confectioners’ sugar and vanilla until smooth. Spread over cakes. Sprinkle with pecans if desired.
