LadyBird Mexican Chocolate Cake

9
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"President Johnson"

Original recipe yields 9 servings
OK

Nutritional

  • 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 1

Heat oven to 350 degrees F.

Step 2

Grease a 12 x 18-inch cake pan.

Step 3

Cake

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

Icing

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.

Tips & Variations


No special items needed.

Related