Mexican Chocolate Cake
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Mexican Chocolate Cake calories by ingredient
Number of Servings: 15
Ingredients
-
1/2 cup margarine
1/2 cup vegetable oil
4 tbsp cocoa
1 cup water
In separate bowl add:
2 cups flour
1 tsp baking soda
2 cups sugar
1/2 cup sour milk (add 1 1/2 tsp vinegar to milk to sour)
2 eggs
1 tsp cinnamon
1 tsp vanilla
Icing
1/2 cup margarine
4 tbsp cocoa
6 tbsp milk
2 cups icing sugar (powdered sugar)
1 tsp vanilla
Directions
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.