LadyBird Mexican Chocolate Cake

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #36233

January 05, 2021

"President Johnson"

Original is 9 servings


  • 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

Step by Step Method

Step 1

Heat oven to 350 degrees F.

Step 2

Grease a 12 x 18-inch cake pan.

Step 3


Step 4

Combine margarine, oil, chocolate and water in a saucepan.

Step 5

Heat until chocolate is melted.

Step 6

Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl

Step 7

Then combine with first mixture.

Step 8

Pour batter into prepared cake pan.

Step 9

Bake for 20 to 25 minutes or until cake is done.

Step 10

Ice cake while still warm.

Step 11


Step 12

Combine margarine, chocolate and milk in a saucepan.

Step 13

Heat until bubbles from around the edge.

Step 14

Remove from heat.

Step 15

Add confectioners' sugar, vanilla extract and pecans.

Step 16

Beat until smooth.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting margarine, look for products with a high-fat content for the best results.
  • For the sour milk, you can use buttermilk or yogurt as a substitute.

  • Substitution 1: Use coconut oil instead of margarine for the cake and frosting. The benefit of using coconut oil is that it is a healthier alternative to margarine, as it contains less saturated fat and is cholesterol-free. It also adds a subtle coconut flavor to the cake.
  • Substitution 2: Use almond milk instead of sour milk for the cake. The benefit of using almond milk is that it is dairy-free and lactose-free, making it a great choice for those with dairy allergies or intolerances. It also adds a subtle nutty flavor to the cake.

Coconut Ladybird Mexican Chocolate Cake Replace the pecans with 1/2 cup of shredded coconut and add 1 teaspoon of coconut extract to the icing.

Mexican Rice with Lime and Cilantro - This flavorful side dish is a great accompaniment to the LadyBird Mexican Chocolate Cake. The combination of the savory rice and the sweet cake will provide a delicious balance of flavors. The lime and cilantro add a zesty twist to the dish that will make it a hit at any dinner party.

Mexican Street Corn - This delicious side dish is the perfect complement to the Mexican Rice with Lime and Cilantro. The creamy and spicy flavors of the corn will provide a nice contrast to the savory rice. The sweetness of the corn will also pair nicely with the Mexican Chocolate Cake.


Q: How do I know when the cake is done?

A: To tell if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is still some batter on the toothpick, the cake needs to bake a bit longer.

Q: How do I store a cake?

A: After the cake has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container at room temperature. If you plan to keep the cake for more than a few days, you can also store it in the refrigerator.

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Fun facts:

Fun Fact 1: Ladybird Johnson, wife of former United States President Lyndon B. Johnson, was famous for her love of Mexican Chocolate Cake. She often served it to guests at the White House!

Fun Fact 2: This cake is said to have been created by the famous Mexican chef, Diana Kennedy. Kennedy was dubbed the “Julia Child of Mexico” and her recipes are well-known around the world.