Mexican Chocolate Cake

by candicooks

SERVINGS

16 servings scale / convert

INGREDIENTS

Cake
2 cups flour sifted
2 cups sugar sifted
2 sticks butter
2 tbsp. cocoa
1 cup water
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. cinnamon
1 tsp. Mexican vanilla
2 eggs

Frosting
1 stick butter
6 tbsp. milk
4 tbsp. cocoa
1 box powdered sugar
1 tsp. Mexican vanilla
1 cup peacans (optional)

INSTRUCTIONS

Sift together flour and sugar. In saucepan bring to a boil 2 sticks butter, 2 tbsp. cocoa, and 1 cup water. Pour boiling liquid over flour and sugar; mix well. Add baking soda, buttermilk, cinnamon, vanilla and eggs. Mix and pour into 9x13-inch buttered and floured pan. Bake 350°F for 30 minutes. Let cool.

Frosting:
Bring margarine, milk and cocoa to a boil - remove from heat and add box of powdered sugar and vanilla. Mix well and add nuts.

CHEF COMMENTS

Not your ordinary chocolate cake. When someone asks for a chocolate birthday cake in our family this is what you get! Awesome and pretty easy.

TAGS

cakes, desserts, mexicanchocolatecake add tags

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