Mexican Chocolate Cake

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

• 4 (1 oz.) squares unsweetened chocolate
• 1/2 cup butter
• 1 cup hot water
• 2 cups flour
• 2 cups sugar
• 1 tsp. cinnamon
• pinch of salt
• 1/3 cup buttermilk
• 1-1/4 tsp. soda
• 2 eggs, beaten
• 1 tsp. vanilla
• 2 (1 oz.) squares unsweetened chocolate
• 1/4 cup butter
• 8 Tbsp. milk
• 4 cups powdered sugar
• 1/4 tsp. cinnamon
• 2 tsp. vanilla

Preparation:

Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Then stir in buttermilk, soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip. Make the frosting while the cake is in the oven.

While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk,, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.

When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings

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