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Mexican Chocolate Cake

Posted by Pat Thelen at american-builder.com.com 3/5/2002 2:11 pm

This is like Texas Sheet Cake only made in a 9 x 13-inch pan. I served this with Mexican Lasagna, and my friends that had it loved it, and so does my family.

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup water
1/2 cup (1 stick) margarine
1/2 cup oil
4 tablespoons cocoa powder
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla extract

Sift together the sugar, flour, salt, baking soda and cinnamon. Set aside.

In a saucepan, place water, margarine, oil and cocoa powder. Bring to a boil and pour over dry ingredients. Mix well.

Combine buttermilk, eggs, and vanilla extract. Add to the chocolate batter. Mix well. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees F for 20 minutes.

Start frosting 5 minutes before cake is done.

Chocolate Fudge Frosting
1/2 cup (1 stick) butter
4 tablespoons cocoa powder
6 tablespoons milk
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Place margarine, cocoa powder and milk in a saucepan and bring to a boil. Be careful not to burn. Add confectioners' sugar, vanilla extract and pecans. Mix well.

Poke holes in hot cake as soon as it comes out of the oven. Spread frosting on hot cake and serve from pan.

The frosting recipe can be made into delicious fudge by reducing milk to 4 tablespoons.

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