Mexican Chocolate Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 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
• 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

Recipe

• 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.