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 (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten to blend
1-1/2teaspoons vanilla extract

Mocha Frosting (see recipe)
2 cups chopped toasted pecans

Preheat oven to 350 degrees. Butter and flour 13x9x2-inch baking pan. Combine sugar, flour, ground cinnamon, baking soda and salt in large bowl. Whisk buttermilk, butter and cocoa powder in heavy large saucepan over medium4ow beat 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. Tum out cake onto platter. Spread frosting over top and sides of cake. Press enough pecans onto sides of cake to cover. Sprinkle cake with remaining pecans. (Can be made 1 day ahead. Cover; let stand at room temperature.)

MOCHA FROSTING

MAKES ABOUT 2 CUPS

1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
6 tablespoons buttermilk
1-1/2 teaspoons instant espresso powder
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 1-pound box powdered sugar

Melt butter in medium saucepan over medium beat. 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.