2 cups sugar
pinch of Pink Himilayan salt1 stick unsalted butter (at room temperature)
1 and 1/2 teaspoon Penzey's Mexican vanilla
4 large eggs (also at room temperature)
1 1/2 cups cake flour
1/4 cup Sharffenberger unsweetened cocoa powder
1/4 cup Penzey's Natural High Fat Cocoa (this one has a strong dark, chocolate flavor).*
2 teaspoons instant espresso powder
1/2 teaspoon Vietnamese cinnamon (also Penzey's)
1/2 cup whole milk
Note: If you don't have these two cocoas, a 1/2 cup of Hershey's Special Dark can be substituted but if you can get one or both of these, it makes a nice difference.
Set oven to 300 degrees. That's right 300.F. These babies cook for a whole hour giving the intense flavors time to work their magic.
Cream the butter, sugar, vanilla and salt with a hand mixer until smooth. Add the eggs, one at a time, beating after each addition.
Sift the flour, the espresso powder, the cinnamon and the cocoas all together, adding it in the butter mixture, mixing on low until well combined.
Pour into a buttered 12 x 15 pan (not a 13 x 9 and not a 8 x 8)
Bake for ONE HOUR. These are very good frosted, but also good just right out of the pan.