Ingredients
- 2-1/4 cups all-purpose flour
- 3/4 cup cocoa
- 1-1/2 teaspoons cinnamon
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup butter, at room temperature
- 2 cups sugar
- 3 large eggs plus 1 egg yolk (at room temperature)
- 1/2 cup canola oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Chocolate Icing (see below)
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Sift the flour, cocoa, cinnamon, baking powder and salt onto a piece of wax paper. Sift the mixture again onto another piece of wax paper. Set aside.
- Measure the buttermilk into a glass measuring cup and add the vanilla. Set aside.
- Put the butter into the bowl of an electric mixer and let it run, at medium speed, for about 3 minutes. Add all the sugar in a steady stream with the mixer running, and cream for 4 minutes, scraping the sides of the bowl once.
- With mixer running, add the eggs and yolk, one at a time, beating about 30 seconds after the addition of each. After all eggs are added, continue beating for 2 minutes. The mixture should look light and airy.
- Remove the bowl from the mixer, and stir in the oil, mixing well. Fold in half of the flour mixture with a rubber spatula, then add half the buttermilk-vanilla, and stir well. Repeat with the remaining half of the flour mixture and half of the buttermilk-vanilla.
- Pour the batter into your prepared pan and spread, leaving it just a shade higher around the edges than in the center. Bake in a preheated 350°F oven for 40 minutes. Cake is done when a cake tester inserted 1 inch from the center comes out clean.
- Spread icing on cake while it is still hot. Serve warm or at room temperature.
