The best delicious Mexican Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Chocolate Cake recipe today!
Hello my friends, this Mexican Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Mexican Chocolate Cake.
What Makes This Mexican Chocolate Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Chocolate Cake.
Ready to make this Mexican Chocolate Cake Recipe? Let’s do it!
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1/2 c REGULAR MARGARINE
1/2 c SALAD OIL
2 SQUARES UNSWEETENED
-CHOCOLATE
2 c UNSIFTED; ALL-PURPOSE FLOUR
1 ts BAKING SODA
2 c GRANULATED SUGAR
1/2 c SOUR MILK *
2 EGGS; BEATEN
1 ts CINNAMON
1 ts VANILLA EXTRACT
MEXICAN CHOCOLATE FROSTING;
-(BELOW)
FROSTING
1/2 c REGULAR MARGARINE
2 SQUARES UNSWEETENED
-CHOCOLATE
6 tb MILK
1 pk (1 LB.) CONFECTIONERS SUGAR
1 ts VANILLA EXTRACT
1/2 c CHOPPED PECANS
* (PLACE 1 1/2 TSP. VINEGAR IN A 1-CUP MEASURE; FILL WITH MILK TO MEASURE
1/2 CUP.)
1. PREHEAT OVEN TO 350F. LIGHTLY GREASE A 15 1/2 BY 10 1/2 INCH JELLY ROLL
PAN.
2. COMBINE MARGARINE, OIL, CHOCOLATE AND 1 CUP WATER IN A SAUCEPAN AND HEAT
UNTIL CHOCOLATE IS MELTED.
3. COMBINE FLOUR, BAKING SODA, SUGAR, MILK, EGGS, CINNAMON AND VANILLA IN
LARGE BOWL; THEN COMBINE WITH CHOCOLATE MIXTURE. POUR BATTER INTO PREPARED
PAN; BAKE 20-25 MINUTES, OR UNTIL SURFACE SPRINGS BACK WHEN GENTLY PRESSED
WITH FINGERTIP.
4. FIVE MINUTES BEFORE CAKE IS DONE, MAKE FROSTING. FROST CAKE WHILE STILL
WARM. CUT INTO SQUARES.
5. MAKES 10-12 SERVINGS.
MEXICAN CHOCOLATE FROSTING:
1. COMBINE MARGARINE, CHOCOLATE, AND MILK IN A SAUCEPAN AND HEAT UNTIL
BUBBLES FORM AROUND THE EDGE. REMOVE FROM HEAT.
2. ADD CONFECTIONERS’ SUGAR, VANILLA, AND PECANS; BEAT. ICE CAKE WHILE
STILL WARM. (FROSTING IS NOT STIFF.)
Yields
1 Servings
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