Tex-Mex Chocolate Cake Recipe

Name: Tex-Mex Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sour Milk (I'll Explain Later); 1 stick Butter; 1/2 cups Vegetable Oil; 4 Tablespoons Unsweetened Cocoa; 1 cup Water; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 cups Sugar; 2 whole Eggs, Beaten; 1 teaspoon Cinnamon; 1 teaspoon Vanilla

Servings: persons

1/2 cups Sour Milk (I'll Explain Later)
1 stick Butter
1/2 cups Vegetable Oil
4 Tablespoons Unsweetened Cocoa
1 cup Water
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 cups Sugar
2 whole Eggs, Beaten
1 teaspoon Cinnamon
1 teaspoon Vanilla

1
["Preheat oven to 350 degrees.", "Prepare sour milk by adding 1 teaspoon of white vinegar to an empty 1/2 cup measuring cup. Add milk until measuring cup is full (or measures 1/2 cup).", "Combine butter, vegetable oil, cocoa, and water in a saucepan and heat over medium heat until mixture is melted into a yummy-smeling chocolate ooze. Combine flour, baking soda, salt sugar, sour millk, eggs, cinnamon, and vanilla in a large mixing bowl. Combine flour mixure with chocolate mixture. This will create a batter that will be very thin. Don't panic. It's supposed to be that way.", "Pour batter into a well-greased 15 1/2 x 10 1/2"" jelly roll pan (or a cookie sheet with a raised edge at least 1"" deep). Bake 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean. Five minutes before cake is done, prepare Tex-Mex Chocolate Icing (see my recipe box). You will ice this cake while it it still warm."]

1204

kcal

Calories

Fat

158

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 12 ingredients. The key ingredients include: 1/2 cups Sour Milk (I'll Explain Later), 1 stick Butter, 1/2 cups Vegetable Oil, 4 Tablespoons Unsweetened Cocoa, and more.

Yes, Tex-Mex 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.

Tex-Mex Chocolate Cake

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