Recipe for cooking Mexican Chocolate Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Mexican Chocolate Cake

Posted by Pat Thelen at recipegoldmine.com 3/5/2002 2:11 pm

This is like Texas Sheet Cake only made in a 9 x 13-in. pan. I served this with Mexican Lasagna, and my friends that had it loved it, and so does my family.

2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 c. water
1/2 c. (1 stick) margarine
1/2 c. oil
4 Tbsp. cocoa powder
1/2 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla extract or flavoring

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

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

Combine buttermilk, eggs, and vanilla extract or flavoring. Add to the chocolate batter. Mix well. Pour into a greased and floured 13 x 9 x 2 in. pan. Bake at 400 degrees F for 20 mins..

Start frosting 5 mins. before cake is done.

Chocolate Fudge Frosting
1/2 c. (1 stick) butter
4 Tbsp. cocoa powder
6 Tbsp. milk
1 lb. box powdered\sugar
1 tea. vanilla extract or flavoring
1 c. chopped pecans

Place margarine, cocoa powder and milk in a saucepan and bring to a boil. Be careful not to burn. Add confectioners\sugar, vanilla extract and pecans. Mix well.

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

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

sugar, vanilla extract or flavoring and pecans. Mix well.

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

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