LadyBird Mexican Chocolate Cake
Created by dienia b on January 5, 2021
- Servings: 9
- Prep Time: 30m
- Cook Time: 40m
- Recipe #36233
Ingredients
- 1/2 cup margarine
- 1/2 cup oil
- 4 tablespoons cocoa
- 1 cup water
- 2 cups flour
- 1 teaspoons baking soda
- 2 cups sugar
- 1/2 cup sour milk
- 2 eggs
- 1 teaspoons vanilla
- 1 teaspoons cinnamon
- Frosting:
- 1/2 cup margarine
- 4 tablespoons cocoa
- 6 tablespoons milk
- 1 pound confectioner sugar
- 1 teaspoon vanilla
- 1/2 cup pecans,chopped
How to Make
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Step 1: Heat oven to 350 degrees F.
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Step 2: Grease a 12 x 18-inch cake pan.
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Step 3: Cake
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Step 4: Combine margarine, oil, chocolate and water in a saucepan.
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Step 5: Heat until chocolate is melted.
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Step 6: Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl
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Step 7: Then combine with first mixture.
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Step 8: Pour batter into prepared cake pan.
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Step 9: Bake for 20 to 25 minutes or until cake is done.
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Step 10: Ice cake while still warm.
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Step 11: Icing
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Step 12: Combine margarine, chocolate and milk in a saucepan.
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Step 13: Heat until bubbles from around the edge.
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Step 14: Remove from heat.
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Step 15: Add confectioners' sugar, vanilla extract and pecans.
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Step 16: Beat until smooth.
Nutritional Facts
- 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