EASY MEXICAN-STYLE CHOCOLATE CAKE
This is a modified recipe from allrecipes.com. Very easy to make and doesn't need to be frosted unless you want. I rely on this recipe for those last minute dessert emergencies. Delicious with coffee! A subtle chocolate flavor, rich with spices!
Provided by COOKGIRl
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
- In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
- In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
- Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
- Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.
Nutrition Facts : Calories 3719.3, Fat 167.8, SaturatedFat 27.8, Cholesterol 376.9, Sodium 2138.3, Carbohydrate 517.3, Fiber 8.5, Sugar 320.8, Protein 43.6
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