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Mexican Chocolate Cake Recipe

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This recipe for Mexican Chocolate Cake, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Dimiceli
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
1/2 teaspoon salt
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 pound butter
1 cup water
1/2 cup canola oil
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla
Icing:
1/4 pound butter
3 tablespoons cocoa
1 teaspoon vanilla
1 box powdered sugar (4 cups)
6 tablespoons milk
1/2 cup chopped pecans (optional)

Directions:
Directions:
Preheat oven 350
Grease and flour a jelly roll or 9x13 pan
Combine and sift the first 6 ingredients and set aside
Over medium heat, combine butter, water, oil and cocoa and bring to a boil
Mix the eggs and buttermilk and beat briefly to combine
Pour the cocoa mixture into the flour mixture and mix
Add the eggs, buttermilk and vanilla, mixing well
Pour into a pan and bake 20-25 minutes for a jelly roll pan or 35-40 minutes for a 9x13 pan
Icing:
Melt the butter and add the remaining ingredients, mixing well
Ice cake immediately after coming out of the oven

 

 

 

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