Mexican Chocolate Sheet Cake

I found this recipe on the internet years ago {you know, before blogs existed!}. Having no experience with sheet cakes like this, I thought for sure I was doing something wrong the first time I made it! How does pouring liquid on a cake make frosting, I wondered? But oh...it does. And it's sooooo good. I made this cake for Cinco de Mayo this year, but you really can make it anytime - maybe for an upcoming picnic or barbecue? Mmmmm....

You know what? Turns out it's really hard to pour something from a heavy bowl with 1 hand while trying to snap a pic with the other! :)

Mexican Chocolate Sheet Cake

2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 - 1/2 teaspoon cinnamon
3/4 cup unsweetened cocoa powder
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter, melted and cooled
1 1/2 disks Ibarra Chocolate {Mexican chocolate}*
1/2 cup butter, cut up
1/2 cup heavy whipping cream
3/4 cup pecans, toasted and chopped

Heat oven to 350 degrees F. Grease and flour 9x13 in. pan. {My directions say to line the bottom with wax paper and grease & flour the paper, which I do but don't really see how it's necessary if you just flour the pan itself!}

Whisk together flour, sugar, baking soda, salt, and cinnamon in large bowl. In medium bowl, whisk cocoa powder and boiling water until smooth. Stir cocoa mixture into dry ingredients, using a spatula. In separate medium bowl, whisk eggs, buttermilk, vanilla, and cooled melted butter. Whisk buttermilk mixture into cocoa mixture until smooth. Pour batter into prepared pan. Bake 40 minutes or until toothpick comes out clean.

To make frosting: Place Ibarra chocolate and cut-up butter in medium microwaveable bowl. Cover bowl, leaving a vent. Microwave on high 1 1/2 minutes, until chocolate is melted. Stir until smooth. Add cream. Cover and microwave 1 1/2 minutes more, just until cream is hot. Stir until frosting is completely smooth and shiny. {You can do all the melting in a double-boiler on the stove, if you prefer.}

After cake comes out of oven, cool in pan on wire rack for 5 minutes. Pour frosting evenly over hot cake. Sprinkle toasted pecans over the top. Cool cake completely. Try not to eat the whole thing yourself. :)

*You can substitute for the Ibarra chocolate by using 4 1/2 ounces of semi sweet chocolate squares, finely chopped, plus 1/4 teaspoon cinnamon.

If you like chocolate & cinnamon together, you might also like:
 ~ Dark Mocha-Chocolate Cake
 ~ Chocolate Cinnamon Bread

Have you made cakes like this?

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom 

Have a blessed day friends!