This cake originally is Mexican Hot Chocolate Cake, but I’ve made this cake so often for Tony’s 1st squadron, I ended up calling it CMS Cake.

Cake:

1 cup unsalted butter,
1/4 cup unsweetened cocoa powder,
1 cup water,
2 cups flour,
2 cups sugar,
1 tsp baking powder,
1 tsp cinnamon,
1/2 tsp crushed red pepper flake,
1/2 cup buttermilk,
2 eggs, lightly beaten,
1 tsp vanilla.

Combine flour, sugar and baking powder in a large bowl.  Combine butter, water and cocoa in a medium saucepan.  Bring to a low boil, stirring constantly, until butter melts.  Stir in cinnamon and red pepper flake.  Pour hot mixture over dry ingredients, stir just until smooth.  Stir in buttermilk, eggs and vanilla.  Pour batter into prepared (parchment paper and non-stick spray) 13×9 inch pan.  Bake at 350 F for 30 – 35 minutes.  While cake is baking, prepare icing.

Icing:

1/2 cup unsalted butter,
1/3 cup water,
2 Tbsp cocoa powder,
1 tsp cinnamon,
1 lb confectioner’s sugar,
1 Tbsp vanilla,
dash of crushed red pepper flakes.

Combine butter, water and cocoa in medium saucepan.  Bring to a boil, stirring until butter melts.  In a large bowl, carefully pour in confectioner’s sugar, red pepper flakes and cinnamon. Whisk slowly together.  Pour hot ingredients over sugar mixture.  Stir in vanilla.  Mix until smooth.  Spread warm icing over hot cake.  Cool on wire rack 10 minutes before cutting.

Warning:  A large glass of ice-cold milk and/or a scoop of vanilla or coffee flavored ice cream may be needed when consuming.

Enjoy ~ V.