Mexican Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1/2 cup margarine1/2 cup vegetable oil4 tbsp cocoa1 cup waterIn separate bowl add:2 cups flour1 tsp baking soda2 cups sugar1/2 cup sour milk (add 1 1/2 tsp vinegar to milk to sour)2 eggs1 tsp cinnamon1 tsp vanillaIcing1/2 cup margarine4 tbsp cocoa6 tbsp milk2 cups icing sugar (powdered sugar)1 tsp vanilla
Combine margarine, vegetable oil, cocoa an water in a sauce pan and heat until melted.
In a separate bowl add: flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
When ingredients in sauce pan are melted and smooth add to bowl and beat.
Pour into a 9 x 13 baking pan.
Bake at 350 degrees for 20 to 25 minutes.
Icing
Combine margarine, cocoa and milk in sauce pan and heat on low stirring often until bubbles form around the edge.
Remove from stove and add vanilla and icing sugar. Beat with mixer until smooth.
Ice cake while icing is still warm.
1 piece = 1/12 of 9 x 13 cake pan or a piece approx. 3 inches by 3 inches.
Number of Servings: 15
Recipe submitted by SparkPeople user BLSCT123.
In a separate bowl add: flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
When ingredients in sauce pan are melted and smooth add to bowl and beat.
Pour into a 9 x 13 baking pan.
Bake at 350 degrees for 20 to 25 minutes.
Icing
Combine margarine, cocoa and milk in sauce pan and heat on low stirring often until bubbles form around the edge.
Remove from stove and add vanilla and icing sugar. Beat with mixer until smooth.
Ice cake while icing is still warm.
1 piece = 1/12 of 9 x 13 cake pan or a piece approx. 3 inches by 3 inches.
Number of Servings: 15
Recipe submitted by SparkPeople user BLSCT123.
Nutritional Info Amount Per Serving
- Calories: 423.0
- Total Fat: 21.0 g
- Cholesterol: 33.7 mg
- Sodium: 262.2 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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