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Mexican Chocolate Cake Recipe

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

Steph Herold


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

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!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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