Mexican Chocolate Cake

Delicious, requested in your newsletter. It is from Bon Apetit, February 1995

• Ready In: 1 hr 40 mins
• Serves: 12
• Yields: 1 Cake

Ingredients

• For Cake

• 2  cups sugar
• 1 3⁄4 cups all-purpose flour
• 2  teaspoons cinnamon
• 1  teaspoon baking soda
• 1⁄4 teaspoon 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 teaspoons vanilla

• For Frosting

• 1⁄2 cup unsalted butter
• 1⁄2 cup  unsweetened cocoa powder
• 6  tablespoons buttermilk
• 1 1⁄2 teaspoons instant espresso powder
• 1 1⁄2 teaspoons vanilla
• 1⁄2 teaspoon cinnamon
• 1 (1 lb) box powdered sugar
• 2  cups  chopped toasted pecans

Directions

1. For Cake: Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour 13x9x2-inch baking pan.
3. Combine sugar, flour, cinnamon, baking soda, and salt in large bowl.
4. Whisk buttermilk, butter, and cocoa powder in heavy large saucepan over medium-low heat until butter melts.
5. Pour over flour mixture and whisk to combine.
6. Add eggs and vanilla; whisk to blend.
7. Pout into pan.
8. Bake until tester inserted into center comes out clean, about 40 minutes.
9. Transfer to rack and cool completely.
10. Run knife around pan sides to loosen cake.
11. Turn cake out onto platter.
12. Spread frosting over top and sides of cake.
13. Press enough pecans onto sides of cake to cover.
14. Sprinkle cake with remaining pecans.
15. (Can be made 1 day ahead. Cover; let stand at room temperature.) For Frosting: Melt butter in medium saucepan over medium heat.
16. Add cocoa, buttermilk, espresso powder, vanilla, and cinnamon; whisk until smooth.
17. Remove from heat.
18. Place powdered sugar in bowl.
19. Pour hot cocoa mixture over.
20. Using electric mixer, beat until smooth.
21. Use immediately.