May 04, 2006

Mexican Chocolate Cake




MEXICAN CHOCOLATE CAKE


1 stick butter
1/2 c. vegetable oil
2 sq. unsweetened chocolate
1 c. water
2 c. unsifted flour
1 tsp. baking soda
2 c. sugar
1/2 c. sour milk (Put 1 1/2 teaspoons vinegar in 1/2 cup measure and fill with milk.)
2 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla

Preheat oven to 350 degrees. Combine butter, oil, chocolate, and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in large bowl and then combine with the first mixture.



Pour batter into greased 9 x 13 cake pan. Bake 20-25 minutes.


MEXICAN CHOCOLATE ICING:


1 stick butter
2 sq. unsweetened chocolate
6 tbsp. milk
1 lb. (box) confectioners sugar
1 tsp. vanilla
1/2 c. chopped pecans


Combine butter, chocolate and milk in a saucepan and heat until bubbles form around edges. Remove from heat. Add sugar, vanilla, and pecans and mix well. Ice cake while still warm.
Recipe courtesy of Cooks.com