Culinography turns TWO!

Two years ago today… and during a particularly down spot in my life… I decided that I needed a creative outlet that could fill up a little bit of the “extra” time that I had on my hands. I had no way of knowing then that this would be such a wonderful experience, that I’d “meet” so many fantastic, talented people, and that I’d learn so much along the way (thank you, Daring Bakers!).

There have been lots of ups and downs over the past couple of years… lots of change… but this place and this food blogging community have been one of my few constants — even when I’m not able to check in here as often as I’d like.

So, having spent a couple of trips around the sun as a “food blogger,” I’m pretty sure there’s no better way to celebrate Culinography’s second birthday than with cake! I wanted to go with something fun, so made a chocolate-ancho-cinnamon cake with ancho-cinnamon frosting. It sounds like there’s a lot going on there, but really… it’s all fairly subtle, with the ancho chile powder and cinnamon hanging out in the background providing just a little added kick to my easiest “go-to” chocolate cake recipe (original recipe courtesy of my wonderful friend, Becky).

So… here’s to another year of fun. Thank you all for coming along for the ride! Let’s eat some cake!!

Chocolate-Ancho-Cinammon Cake
3 cups flour
2/3 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ancho chile powder
2 cups sugar
1 cup oil (vegetable, canola, etc.)
2 cups water
2 tablespoons white vinegar
1 tablespoon vanilla

Mix all ingredients together and pour into a 9×13 cake pan (or 2 6″ round cake pans and a 12-cavity cupcake tin). Bake at 325 degrees for 30 minutes (or 15-20 minutes for smaller pans) until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.

Ancho-Cinnamon Frosting
1 cup butter, room temperature
1.5 pounds powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
pinch ancho chile powder

Cream butter until light and fluffy. Slowly beat in powdered sugar and heavy cream. Once incorporated, beat on high for three minutes. Add vanilla, cinnamon, and ancho and beat for another two minutes. Taste and adjust cinnamon/ancho… add a bit more heavy cream if frosting consistency is too heavy or a bit more powdered sugar if consistency is too light.