Mexican Chocolate Sheet Cake
"We love this Mexican Chocolate Cake,a wonderful recipe included in a long ago school class Mothers Day Cookbook, a recipe that made for an instant hit at our house. Quick easy and never fails to please, a must make whenever we gather."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (188 g)
- Calories 493.8
- Total Fat - 21.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 16.2 mg
- Sodium - 338 mg
- Total Carbohydrate - 68.6 g
- Dietary Fiber - 3.1 g
- Sugars - 47.5 g
- Protein - 7.5 g
- Calcium - 130 mg
- Iron - 1.4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. In saucepan add butter, vegetable oil, water, unsweetened chocolate or cocoa, heat until melted.
Step 2
In large mixing bowl combine dry ingredients, whisk to mix. Add beaten eggs, sour milk, vanilla,the melted butter/chocolate and blend together.
Step 3
Pour batter into a 15 x 10 1/2 pan, bake in a 350 oven for 20 minutes or until done.
Step 4
Icing: Combine butter, chocolate, milk in saucepan. Heat until bubbles form. Remove from heat add in icing sugar until you have the desired consistency. Add chopped pecans or place pecan pieces on iced cake.
Tips
No special items needed.
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