Shelly's Recipe

MEXICAN CHOCOLATE CAKE

Category: Cakes

2 cups sugar
1 3/4 cups flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten to blend
1 1/2 tsp vanilla extract

Mocha Frosting (see recipe)
2 cups chopped toasted pecans

Preheat oven to 350. Butter and flour 13x9 inch baking pan. Combine sugar, flour, ground cinnamon, baking soda and salt in large bowl. Whisk buttermilk, butter and cocoa powder in heavy large saucepan over medium4ow beat until butter melts. Pour over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour into pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely.

Run knife around pan sides to loosen cake. Tum out cake onto platter. Spread frosting over top and sides of cake. Press enough pecans onto sides of cake to cover. Sprinkle cake with remaining pecans. (Can be made 1 day ahead. Cover; let stand at room temperature.)

Mocha Frosting
1/2 cup unsalted butter
1/2 cup unsweetened cocoa powder
6 tbsp buttermilk
1 1/2 tsp instant espresso powder
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 (1 lb) box powdered sugar

Melt butter in medium saucepan over medium beat. Add cocoa, buttermilk, espresso powder, vanilla and cinnamon; whisk until smooth. Remove from heat. Place powdered sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Use immediately. MAKES ABOUT 2 CUPS