Mexican Chocolate Cake

Mexican Chocolate Cake

2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 cup water
1/2 cup (1 stick) margarine
1/2 cup vegetable oil
4 Tbsp cocoa powder
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp vanilla extract

Sift together the sugar, flour, salt, baking soda & cinnamon
Set aside

In a saucepan, place water, margarine, oil & cocoa powder
Bring to a boil & pour over dry ingredients
Mix well

Combine buttermilk, eggs, & vanilla extract
Add to the chocolate batter
Mix well
Pour into a greased & floured 13 x 9 x 2 inch pan
Bake at 400 deg F for 20 min

Start frosting 5 min before cake is done

Chocolate Fudge Frosting
1/2 cup (1 stick) butter
4 Tbsp cocoa powder
6 Tbsp milk
1 (16 oz) box confectioners’ sugar
1 tsp vanilla extract
1 cup chopped pecans

Place butter, cocoa powder & milk in a saucepan & bring to a boil
Be careful not to burn
Add confectioners’ sugar, vanilla & pecans
Mix well

Poke holes in hot cake as soon as it comes out of the oven
Spread frosting on hot cake & serve from pan

The frosting recipe can be made into delicious fudge by reducing milk to 4 Tbsp

Topics: Deserts

 

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