The cake is moist and light, unique in flavor because of the cinnamon and buttermilk. The icing is rich and has a fudgelike texture. It’s a quick and easy cake, prepped and baked in less than 45 minutes so you can make for a last minute celebration. My mom’s birthday is on Valentine’s Day, so for her, we’d make the cake in a heart shaped pan with Happy Birthday spelled out in red hots. The cinnamon red hots are a great complement to the cinnamon in the cake.

Preheat oven to 375°. Prep time 15 minutes. Baking time 25 minutes.

In large bowl, mix:

• 2 cups flour and
• 2 cups sugar

On cook-top in small saucepan, stir:

• 4 tablespoons cocoa
• 1 1/2 sticks butter
• 1 cup water

Bring to a rapid bowl but don’t burn. Mix into flour and sugar mixture while it’s hot.

In separate small bowl beat:

• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Blend well and add to flour and cocoa mixture. Pour into well greased 9″ x 13″ pan or 15″ x 10′ x 1″ jelly roll. Bake at 375° for 25 minutes then test for firmness.

Start making frosting after pan had been in oven 20 minutes so icing will be ready when cake comes out of the oven.

In large saucepan, melt together but do not let boil:

• 1 stick butter
• 4 tablespoons cocoa
• 4 tablespoons milk

Gradually add 1 box of sifted powered sugar, whisking in to ensure there are no lumps. Then mix in

• 2 additional tablespoons of milk then
• 1 teaspoon of vanilla

Pour icing on cake while cake is still hot.

Growing up, this is the cake my mom made for every birthday. I didn’t know this was a Texas cake until I bought chocolate cake at a deli soon after moving to Austin. My mom’s a Texan. I guess this is my heritage.