Chocolate Cinnamon Cake: The Recipe

We have officially received permission to put up the recipe for the cinnamon brownies. Lovemuffin's coworker was very amused to see that his nickname here is Lovemuffin, that probably helped, so thanks a bunch! A couple things to be aware of, you can cut the recipe in half and use an 8 x 8 inch pan instead, if you are watching your waistline, like I said, you will probably eat these really really fast. Also, start making the icing when the cake only has a couple minutes left on the timer, because the icing should be poured over the cake pretty much right out of the oven. Usually you don't do this with cakes, because the icing just melts into the cake, but this one somehow just turns the cake extra rich and fudge-like and it is super good. So don't skip the icing. I think this would be a great recipe to modify, add some chili and anise and other Mexican spice flavors and make it a chili chocolate cake. It is so great like this though, I probably won't experiment with it just yet.

Chocolate Cinnamon Cake
Mix together in a large bowl:
2 cups flour
2 cups sugar
4 Tbsp. cinnamon

In a saucepan, bring to a boil:
1 cup butter
4 Tbsp. cocoa
1 cup water

While that is heating up, mix together in another small bowl:
2 eggs
1/2 cup buttermilk or plain yogurt
1 tsp. vanilla extract
1 tsp. baking soda

Pour the hot chocolate mixture over the flour/sugar mixture and beat together. Add the egg and yogurt mixture and beat well again. Pour into a 9 x 13 inch pan and bake in a preheated 375 oven for 30 -35 minutes, until a toothpick inserted comes out clean.

Icing: (don't forget it!)
Bring to a boil in a saucepan (you can even use the same one from the cake batter without washing):
1/2 cup butter
1/3 cup milk
4 Tbsp cocoa powder

Remove from heat and mix in:
4 cups powdered sugar (1 box)
2 Tbsp cinnamon

Pour the warm icing over the warm cake within a couple minutes of taking it out of the oven, let cool as long as you can stand to wait, then eat it.