MEXICAN CHOCOLATE CAKE

Servings: 12

Mexican Chocolate Cake

2 cups sugar
1 3/4 cups all purpose flour
2 teaspoons ground 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 pure vanilla extract

Mocha 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 pure vanilla extract
1/2 teaspoon ground cinnamon
1 pound box powdered sugar

2 cups slivered or sliced almonds

Cake
Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch pan. Combine sugar, flour, cinnamon, baking soda and salt in a large bowl. Whisk buttermilk, butter and cocoa in heavy large sauce pan over medium-low heat 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. Turn out cake onto platter. Spread frosting over top and sides of cake. Press enough almonds onto sides of cake to cover. Sprinkle cake with remaining almonds.

Mocha Frosting

Melt butter in medium sauce pan over medium heat. 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.

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