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Both this cake and its icing are pretty simple and easy to put together. You'll be cutting this warm, moist, beautifully textured cake before you know it.

• 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)

Preheat oven to 350°F. Grease and flour a 9x13-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.

For the Icing:

• 1/4 cup plus 1 tablespoon milk
• 1/4 cup cocoa
• 1/2 cup butter
• 3-1/2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Mix the milk and cocoa in a large saucepan, and stir until smooth. [Hint: Put the cocoa in first and gradually add the milk.] Add the butter, and bring to a simmer over medium heat, stirring constantly until butter melts. Remove from heat, and stir in confectioners' sugar and vanilla. Beat until smooth. Stir in pecans, and spread over hot cake.

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Note: The specific times given here for beating the butter, sugar and eggs are essential to the resulting velvety texture and lightness of this cake.

You can purchase 9x13-inch baking pans by clicking here.