"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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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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