Mexican Chocolate Cake


1/2 cup butter
2 squares unsweetened chocolate or 4 teaspoons cocoa
1 cup water
2 cups flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk
2 eggs beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 squares chocolate or 4 teaspoons cocoa
6 tablespoons milk
1 pound confectioner's sugar
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup butter


Preheat over to 350 degrees. Combine butter, oil, chocolate & water in a saucepan & heat until chocolate is melted. Combine, flour, baking soda, sugar, mild, eggs, cinnamon and vanilla in a large bowl. Mix together. Pour batter into a greased 11 X 18" cake pan. Bake 20 - 25 min or until done. 5 mins before cake is done prepare icing.
Frosting: Combine butter, chocolate & mild in a saucepan & heat until bubbles form around the edge. Remove from heat. Add sugar, vanilla & pecans, beat. Ice cake while still warm. (Frosting is not stiff)




To make sour milk, place 1-1/2 tsp vinegar in 1/2 cup measure. Fill with milk.

Bobbie Says: This cake has been passed around for many years. It is a sure hit at potlucks at Church.


32.0 servings


Monday, November 30, 2009 - 2:46pm


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