Mexican Chocolate Wedding Cakes

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Nutritional Info
  • Servings Per Recipe: 55
  • Amount Per Serving
  • Calories: 81.4
  • Total Fat: 4.9 g
  • Cholesterol: 6.6 mg
  • Sodium: 40.6 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Mexican Chocolate Wedding Cakes calories by ingredient
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Number of Servings: 55


    3/4 cup firmly packed brown sugar
    3/4 cup softened butter
    3 (1 oz) squares unsweetened baking chocolate, melted
    1 tsp vanilla extract
    2 cups flour
    1 cup chopped pecans
    1/2 tsp salt
    powdered sugar


Preheat oven to 350. Combine brown sugar and 3/4 cup butter in a large mixing bowl. Beat at medium speed of an electric mixer, scraping bowl often until creamy. Add the melted chocolate and vanilla; mix well. Reduce speed to low; add flour, pecans and salt. Beat until well blended. Shape rounded teaspoonfuls of dough into 1 inch balls. Place the dough 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Let stand for 5 minutes. Carefully remove from cookie sheet; cool for 5 minutes. Roll the cookies in powdered sugar while warm, and once again while cool.

Number of Servings: 55

Recipe submitted by SparkPeople user JEZEBELSK.

TAGS:  Desserts |

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