Mexican Chocolate Cake

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup water
1/2 cup (1 stick) margarine
1/2 cup vegetable oil
4 tablespoons cocoa powder
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla extract

Sift together the sugar, flour, salt, baking soda and cinnamon. Set aside.

In a saucepan, place water, margarine, oil and cocoa powder. Bring to a boil and pour over dry ingredients. Mix well.

Combine buttermilk, eggs, and vanilla extract. Add to the chocolate batter. Mix well. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees F for 20 minutes.

Start frosting 5 minutes before cake is done.

Chocolate Fudge Frosting
1/2 cup (1 stick) butter
4 tablespoons cocoa powder
6 tablespoons milk
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Place butter, cocoa powder and milk in a saucepan and bring to a boil. Be careful not to burn. Add confectioners' sugar, vanilla and pecans. Mix well.

Poke holes in hot cake as soon as it comes out of the oven. Spread frosting on hot cake and serve from pan.

The frosting recipe can be made into delicious fudge by reducing milk to 4 tablespoons.

Mexican Chocolate Cake

Source: Bon Appetit, February 1995

Cake
2 cups granulated 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 (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten to blend
1 1/2 teaspoons vanilla extract

Frosting
1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
6 tablespoons buttermilk
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 (1 pound) box confectioners' sugar
2 cups chopped toasted pecans

Cake: Preheat oven to 350 degrees F. Butter and flour 13 x 9 x 2-inch baking pan.

Combine sugar, flour, cinnamon, baking soda and salt in large bowl.

Whisk buttermilk, butter and cocoa powder in heavy large saucepan over medium-low heat until butter melts. Pour over flour mixture and whisk to combine. Add eggs and vanilla extract; 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. Turn cake out 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.)

Frosting: Melt butter in medium saucepan over medium heat. Add cocoa, buttermilk, espresso powder, vanilla extract and cinnamon; whisk until smooth. Remove from heat. Place confectioners' sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Use immediately.

Serves 12.