Mexican Chocolate Cake Recipe
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Contributor: |
Contributor: Bibiana "Aba" Flores
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Category: |
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Ingredients: |
Ingredients: CAKE
1 stick butter (½ cup)
½ cup vegetable oil
2 squares unsweetened chocolate or $ tbsp. unsweetened cocoa
1 cup water
2 cups all purpose flour
1 tsp. baking soda
2 cups sugar
½ cup sour milk (place ½ tsp. vinegar in a measuring cup, fill to ½ cup line with milk)
2 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla extract
ICING
1 stick butter (½ cup)
2 squares unsweetened chocolate
6 tbsp. milk
1 pkg. (1 lb.) confectioners sugar
1 tsp. vanilla extract
½ cup chopped pecans (or walnuts)
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Directions: |
Directions:Pre-heat oven to 350º
Combine butter, oil, chocolate, and water in a saucepan and heat until chocolate is melted.
Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl then combine with first mixture. Batter will be very thin. Pour batter into a greased
12 x 18 inch cake pan. Bake 20-25 minutes, or until cake is done.
5 minutes before cake is done prepare the icing.
Combine the butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat. Mix in confectioners sugar, vanilla and nuts. Ice cake while still warm, the icing will not be stiff. Pour it on and spread. |
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Personal
Notes: |
Personal
Notes: For years mom never shared this recipe. She would tell people it was an old family recipe from my abuelita. In 7th grade at Flood Junior High School in Stratford, Connecticut I was in Mrs. Donna de Recinos' Exploratory Language class. It exposed us to a variety of countries and their languages throughout the year and I suppose was to help us decide which language we would like to study in 8th grade. We learned "hello", "how are you?", "good-bye", "please", "thank you", "My name is____", numbers 1-10. With each country studied we were to write a short paper which was to include population, religion, type of government, natural resources, etc. For extra credit we could bring in food to share or, my personal favorite, a salt dough map of said country. when we studied Mexico I so badly wanted to bring in Mexican chocolate cake...but I was told I had to bring in the recipe, no compromise...this was a dilemma. After all, it was a family recipe passed down through generations. After much pleading on my part, my mother relented and I found out years later it was NOT in fact a family recipe but taken out of McCall's magazine, August 1974 issue, page 102!
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