MEXICAN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350 degree F. Prepare a 9 x 13 baking pan with non stick cooking spray. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil.
• 2. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or heavy spoon ( will be quite thick at this point ). Then stir in buttermilk, soda, eggs and vanilla and beat until smooth.
• 3. Pour into baking pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
• 4. Make the frosting while the cake is in the oven. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together.
• 5. 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.
• 6. 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. Note: If wanting to use the white chocolate chips, this is what I did...as soon as cake came from oven, I sprinkled 3 ounces on hot cake...let set for about 5 minutes, then poured the frosting evenly over cake...sprinkled remaining chips, and slightly swirled with a knife carefully not to cut into cake.
• 7. Delicious! I will add a picture of the cut cake, once we cut it tonight..