LadyBird Mexican Chocolate Cake
January 05, 2021
- Serving Size: 1 (275 g)
- Calories 899
- Total Fat - 43.6 g
- Saturated Fat - 8.5 g
- Cholesterol - 203.5 mg
- Sodium - 480.8 mg
- Total Carbohydrate - 119.7 g
- Dietary Fiber - 4.5 g
- Sugars - 96.5 g
- Protein - 12.8 g
- Calcium - 83.3 mg
- Iron - 3.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Heat oven to 350 degrees F.
Grease a 12 x 18-inch cake pan.
Combine margarine, oil, chocolate and water in a saucepan.
Heat until chocolate is melted.
Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl
Then combine with first mixture.
Pour batter into prepared cake pan.
Bake for 20 to 25 minutes or until cake is done.
Ice cake while still warm.
Combine margarine, chocolate and milk in a saucepan.
Heat until bubbles from around the edge.
Remove from heat.
Add confectioners' sugar, vanilla extract and pecans.
Beat until smooth.
Tips & Variations
No special items needed.