Ingredients
1 1/4
cups butter, softened
3/4
cup unsweetened baking cocoa
4
eggs
2
cups granulated sugar
1 1/2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon plus 1/8 teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
1/2
cup milk
1
tablespoon vanilla
1/3
cup butter, softened
1/3
cup crema (Mexican-style cream) or sour cream
1/4
teaspoon ground cinnamon
3/4
teaspoon vanilla
4
cups powdered sugar
1
to 2 teaspoons milk
Unsweetened baking cocoa, if desired
Preparation
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, stir 1 1/4 cups butter and 3/4 cup cocoa until blended. In large bowl, beat eggs with electric mixer on high speed 3 minutes. On low speed, beat in remaining cake ingredients and cocoa mixture, just until blended. Spread in pan.
Bake 35 to 40 minutes or until top edge of cake just begins to pull away from sides of pan. (Top may appear irregular with slight dips in some spots.) Cool completely in pan on cooling rack, about 2 hours.
In large bowl, beat 1/3 cup butter with electric mixer on medium speed until fluffy. Beat in crema, 1/4 teaspoon cinnamon and 3/4 teaspoon vanilla until light and fluffy, scraping bowl frequently. On low speed, add powdered sugar, 1 cup at a time, scraping bowl occasionally. Stir in milk, one teaspoon at a time, until smooth and spreadable. Frost cake. Sprinkle lightly with cocoa. Store in refrigerator.
