Yield: 1 (15 x 10-inch) cake
½ cup butter
2 cups sugar
1 cup water
½ cup canola oil
½ cup whole buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup natural unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon saltWarm Chocolate Frosting
1 cup chopped toasted pecans 1. Preheat oven to 400°. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour. Set aside.
2. In a large microwavable bowl, place butter. Microwave on High until butter melts, approximately 1 minute. Add sugar, water, oil, buttermilk, eggs, and vanilla; beat at medium speed with an electric mixer until blended.
3. In a sifter, combine flour, cocoa, cinnamon, baking soda, and salt; sift over sugar mixture. Beat at low speed just until blended, stopping to scrape bowl occasionally. Spread batter into prepared pan.
4. Bake until cake springs back when lightly touched in the center, approximately 20 minutes.
5. Let cake cool in pan for 5 minutes. Spread Warm Chocolate Frosting over warm cake. Sprinkle with pecans. Let cool completely on a wire rack. Cut into pieces to serve.