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Mexican Chocolate Cake


8 Tbs butter
1/2 cup vegetable oil
2 ozs unsweetened chocolate, chopped
1 cup water
2 cups all-purpose flour
1 tsp baking powder
2 cups sugar
1/2 cup buttermilk
2 eggs, beaten
1 tsp cinnamon
1 tsp vanilla

Preheat oven to 350F.

Combine the butter, oil, chocolate, and water in a small saucepan and heat over low heat, stirring until the chocolate is melted. Combine the remaining ingredients in a mixing bowl and stir in the chocolate mixture. Pour into a greased 9x13 inch baking pan and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Frost with Mexican Chocolate Icing, below.

Mexican Chocolate Icing

8 Tbs butter (room temperature)
2 oz unsweetened chocolate, chopped
1/4 cup milk
1 lb powdered sugar
1 tsp cinnamon
1 tsp vanilla
1/2 cup chopped walnuts or pecans


Combine the butter, chocolate, and milk in a small saucepan and heat over low heat, stirring until the chocolate has melted. Remove from the heat and stir in the sugar gradually. Stir in the remaining ingredients and frost the cake while the icing is still warm.

Yield: 8 to 10 Servings

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