Aunt Millie’s Tinker Cake

Tinker Cake

Tinker Cake


2 cups flour
2 cups sugar
1 tsp. baking soda

1/2 tsp. salt
1 tsp. cinnamon
1 cup water
1/2 cup butter
1/2 cup oil
4 tbsp. cocoa
2 eggs, beaten
1/2 cup buttermilk
1 tsp. vanilla

Tinker Cake Icing

1/2 cup butter (1 stick)
4 tbsp. cocoa
6 tbsp. milk
1 box powdered sugar (4 cups)

1 tsp. vanilla
1 cup walnuts, chopped

First, sift the dry ingredients together…flour, sugar, baking soda, salt and
cinnamon…and mix together.

In a saucepan combine butter, water, oil, and cocoa and bring to a boil.

Pour over the dry ingredients in the mixing bowl.

Beat eggs slightly, add buttermilk and vanilla. Mix together and add to the
other ingredients in the mixing bowl. Mix until all of it is incorporated, but
don’t over mix. Just use a whisk for this.

Pour the cake batter in a 9″x13″ baking pan that has been liberally sprayed with
nonstick cooking spray. Place in a preheated 350 degree oven for 30 to 35
minutes. If you use a glass dish as I did, decrease the oven temperature to 325
degrees for 30 to 35 minutes.

During the last 5 minutes of the cake baking, start the icing so that the cake
can be iced while it’s warm. Melt the butter in a pan, add the milk and cocoa
and bring to a boil. After it boils turn the heat down so it doesn’t burn. Stir
in the vanilla and the confectioner’s sugar until it is smooth.

Add the chopped nuts and mix until incorporated.

Immediately pour the warm icing on the warm cake and you have “Aunt Millie’s
Tinker Cake”!

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