LadyBird Mexican Chocolate Cake
9
Servings
Servings
30m PT30M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
1h 10m
Ready In
Ready In
Recipe: #36233
January 05, 2021
Categories: Desserts, Cakes, 13x9 Sheet, Mexican, Southwest, Kid Pleaser, Make it from scratch, Flour, Sugar, Chocolate more
"President Johnson"
Original recipe yields 9 servings
Ingredients
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.