Chocolate Sheet Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup boiling water
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup butter or margarine, melted and cooled
1-1/2 disks (4-1/2 ounce) Ibarra chocolate (Mexican chocolate)*, or 4-1/2 ounces semisweet chocolate squares (finely chopped) and 1/4 teaspoon cinnamon
1/2 cup butter or margarine, cut up
1/2 cup heavy or whipping cream
3/4 cup pecans, toasted and chopped

1. Heat oven to 350 degree F. Grease a 13x9-inch baking pan. Line bottom with waxed paper; grease and flour paper.

2. Whisk together flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk cocoa and boiling water in a medium bowl until smooth. Stir cocoa into dry ingredients with a rubber spatula. (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter together in a medium bowl. Whisk buttermilk mixture into cocoa mixture, until smooth. Pour batter into prepared pan. Bake 40 minutes, until a toothpick inserted in center of cake comes out clean.

3. Make frosting: Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in a medium microwaveproof bowl. Cover bowl with plastic wrap, turning back one section to vent. Microwave on High 1-1/2 minutes, until chocolate is melted; stir until smooth. Add cream. Cover and microwave 1-1/2 minutes more, just until cream is hot. Stir until frosting is completely smooth and shiny.

4. Cool cake in pan on wire rack 5 minutes. Pour frosting evenly over hot cake. Sprinkle pecans over top. Cool cake completely.

Makes 12 servings.

*Available in most Hispanic supermarkets.