Thursday was Ashton’s birthday (he’s 13 – how did this happen? Pictures of the birthday boy and his special day coming soon) and as always, he requested this delicious cake. It’s moist and rich but not too heavy and the hint of cinnamon is great. And you don’t have to wait for it to cool before frosting it which comes in handy when you’re always running late (like me). I found this recipe in the recipe book “Favorites” by the Ivory Family many years ago but have tweaked it and made it my own.

Bring the following to the boil in a saucepan:
1 cup (2 cubes) butter
1/4 cup cocoa
2 squares of unsweetened baker’s chocolate (or another 1/4 c. cocoa if you don’t have the unsweetened chocolate)
1 cup water

Pour boiling mixture over:
2 cups white flour
2 cups white sugar
Mix together until smooth

Then mix in:
1/2 cup buttermilk (can put 1 tsp vinegar in 1/2 cup regular milk and leave it for about 30 minutes to curdle and use that)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 eggs
1 tsp salt

When thoroughly mixed, pour batter into greased 9×13 baking pan. Bake 30 to 35 minutes at 350 degrees (until toothpick inserted in center comes out pretty clean).

(I usually just make about 1/2 this amount but if you like a lot of frosting, go for the full amount!)
Bring to a boil:
1/2 cup butter
1/4 cup cocoa

6 tbsp milk
1 tsp vanilla

Remove from heat and then add powdered sugar gradually and stir in nuts (if you want)
3 3/4 cup powdered sugar
1 cup chopped pecans or walnuts (optional)

Pour glaze over cake while it’s still warm. Refrigerate cake to help glaze set up before serving. Or serve warm.

Great with ice cream.