"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Chocolate Cake, by Steph Herold, is from The Van Vooren Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 cups flour 2 cups sugar 3/4 cup cocoa 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 tsp. salt 2 eggs 1 cup milk 2 % 1/2 cup vegetable oil 1 Tbsp. cinnamon 2 tsp. vanilla
Frosting 1 lb. cups powdered sugar ( I didn't use the whole 2 lb of frosting) 1 stick butter or margarine 1/3 cup milk 1/2 cup cocoa 1 tsp. vanilla 1 Tbsp. cinnamon (be generous) Double the frosting for 2 layer cake - will have some left over!
Mix all of the above for cake and beat 2 minutes. Add 1 cup boiling water and beat 2 minutes more. Grease and sprinkle with cocoa 2 -9 inch cake pans or 9x13 pan. Bake at 350 for 30 minutes. Cool a couple hours and frost!
Frosting: Cream butter, add all other ingredients and mix. Pour and let set. Voila!
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