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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Self-Frosting Mexican Chocolate Cake Recipe

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This recipe for Self-Frosting Mexican Chocolate Cake is from Stirring Memories with Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 cups mini marshmallows
1 cup packed brown sugar
1/2 cup cocoa powder
2 cups hot water
1 devil's food cake mix
1-1/3 cups buttermilk
3 eggs
1/3 cup vegetable oil
1 tsp. cinnamon
1 tsp. vanilla
1 (1 oz.) square unsweetened chocolate, melted
1/2 cup pecans, chopped
Directions:
Directions:
Preheat oven to 350º. Sprinkle marshmallows evenly in bottom of greased and floured 9 x 13-inch pan. In medium bowl, mix brown sugar, cocoa and hot water. Pour over marshmallows.
In large bowl, combine cake mix, buttermilk, eggs, oil, cinnamon, vanilla and melted chocolate. Beat on low speed to blend; then beat on medium for 3 minutes. Pour batter over marshmallow mixture.

Bake for 45 minutes, or until cake tester inserted into top half of cake comes out clean. Remove pan from oven and let cool for 20 to 30 minutes. Turn cake out of pan onto serving tray. Use a butter knife or spatula to smooth frosting on sides and top of cake. Sprinkle pecans evenly over top.
Personal Notes:
Personal Notes:
What a fun and easy cake! The marshmallow mixture cooks to a pudding-like consistency with an intense chocolate flavor. This cake will appeal to those who prefer less rich frostings.

Soured milk can be substituted for buttermilk. Place 1-1/3 tablespoons of lemon juice into measuring cup. Add enough milk to make 1-1/3 cups. Let stand for 10 minutes.

 

 

 

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