Mexican Chocolate Cake Recipe

Name: Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; ½ cup vegetable oil; 1 cup water; 2 ounces baking chocolate; 2 cups unsifted flour; 2 cups sugar; 2 eggs, beaten well; 1 teaspoon baking soda; ½ cup buttermilk; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract; ½ cup butter; 2 ounces chocolate; 6 tablespoons milk; 1 (1 lb) package powdered sugar; 1 teaspoon vanilla extract; ½ cup chopped pecans

Servings: persons

½ cup butter
½ cup vegetable oil
1 cup water
2 ounces baking chocolate
2 cups unsifted flour
2 cups sugar
2 eggs, beaten well
1 teaspoon baking soda
½ cup buttermilk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ cup butter
2 ounces chocolate
6 tablespoons milk
1 (1 lb) package powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans

1
Combine butter, water, vegetable oil and 2 squares chocolate in saucepan.
2
Heat over medium heat until chocolate is melted.
3
Mix remaining ingredients in large bowl.
4
Add chocolate mixture and mix well.
5
Pour into a 9X13 pan and bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
6
The frosting is prepared as follows: Combine butter, chocolate and milk in saucepan.
7
Heat until chocolate is melted and bubbles form around the edge.
8
Remove from heat and mix with powdered sugar, vanilla and pecans.
9
Beat with an electric mixer until smooth and creamy.
10
Spread over warm cake in pan.

1925

kcal

Calories

124

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup butter, ½ cup vegetable oil, 1 cup water, 2 ounces baking chocolate, and more.

Yes, Mexican Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Cake

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