"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MEXICAN CHOCOLATE CAKE, by , is from The Koelblinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Koelblinger
Added: Tuesday, September 16, 2008


1/2 cup margarine
1/2 cup vegetable oil
1 cup water
2 cups flour
1 tsp. soda
2 cups sugar
1/2 cup buttermilk or soured milk
2 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla
2 squared unsweetened chocolate or 4 Tbsp. cocoa

Preheat oven to 350. Combine margarine, oil, chocolate, and water in a saucepan. Heat until chocolate is melted. Combine flour, soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl. Blend with first mixture. Pour batter into a greased 9 x 13 pan. Bake for 40 to 45 minutes or until cake is done. Frost with Mexican Chocolate Icing.




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